Caramel Hulless Popcorn Recipes

CARAMEL PUFF CORN

Caramel Puff Corn image

Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too.

Provided by Linorama

Categories Lunch/Snacks

Time 50m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) bag puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

Place puff corn in a large roaster pan.
In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
Add the baking soda- this will cause the caramel mixture to foam up.
Stir well and remove from heat.
Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
Remove from oven, spread out onto wax paper to cool.

Nutrition Facts : Calories 210.9, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 203.3, Carbohydrate 26.3, Fiber 0.4, Sugar 18, Protein 0.7

PUFFED CARAMEL CORN

Puffed Caramel Corn image

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

Provided by rookie

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h7m

Yield 8

Number Of Ingredients 6

Ingredients

1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Combine corn puffs and peanuts in a large roasting pan.
Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g

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