Chesters Puff Corn Caramel Corn Recipes

PUFFED CARAMEL CORN

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.

CORN PUFF CARAMEL CORN

Steps:

• Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat., Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.

CHESTERS CARAMEL CORN RECIPE

Steps:

• In 2 quart saucepan cook together the butter, brown sugar, corn syrup and vanilla for 2 minutes. Add baking soda which will cause the mixture to foam. Put puff corn on a large cookie sheet/pan. Pour caramel mixture over puff corn and stir until mixed. Place in 200° oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and put on wax paper and break apart.

CARAMEL PUFF CORN

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.

CHESTER'S CARAMEL CORN

Steps:

• Pre-heat oven to 225 degrees F. Put PUFFCORN in a clean brown paper bag.
• In a 2 qt. saucepan mix together butter, sugar, syrup, & salt. Bring to a boil for 3-5 minutes. Remove from heat, add baking soda, and mix until it begins to foam. Pour caramel mixture over PUFFCORN and shake bag until they are evenly coated.
• Put on either 2 cookie sheets or 2 cake pans, and bake for 45 minutes. Stir every 15 minutes. Remove from oven, place on wax paper and break apart. Let sit for 15 - 20 minutes.