Caramel Puffcorn Recipes
CARAMEL PUFFCORN
I had a taste of this recipe while taking care of an elderly couple. I think I ate the whole bag! Of course I had to have the recipe. It is delicious to bring along to a get together and so easy to make! Easy to do for a snack at the last minute too. On this batch I had extra sugar melted in the box so I added some almonds...
Provided by TERRI OPGENORTH
Categories Other Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a large glass measuring cup(at least 4 cups) put sugars and butter.
- 2. Microwave for 3 minutes, stirring half way through.
- 3. Stir in Baking soda until it expands, foams and turns a lighter color. Pour over puff corn in a paper bag or cardboard box that fits in your microwave. Shake!
- 4. Microwave 45 seconds, remove and shake!
- 5. Repeat 2 more times and pour out onto freezer paper. Be careful--it is HOT!
- 6. Break apart a bit with the spatula and let it cool. Then you can break it apart a bit more.
- 7. CAUTION!!! While breaking apart the cool clusters, DO NOT TASTE! (you will eat the while batch and have to start over!)
CARAMEL PUFF CORN
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
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 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
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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- Line a large rimmed baking sheet with parchment paper and spread puff corn out evenly. Set aside.
- In a large saucepan heat butter, brown sugar and corn syrup over medium-high heat, whisking frequently, until it reaches a boil and boil for 2 minutes.
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- Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.
- In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.
- Boil and stir 2 minutes, then add baking soda. It will foam up -- continue cooking and whisking for 1-2 minutes until foam settles down slightly.
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- Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
- Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.
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