Dees Version Of Puffcorn Caramel Corn Recipes

DEE'S VERSION OF PUFFCORN CARAMEL CORN

Steps:

• 1. Preheat oven to 250°F. Spray 2 large aluminum turkey roaster pans with cooking spray. Pour 2 1/2 Bags puff corn into each pan. In a 4 quart saucepan over medium heat, add butter, brown sugar, and corn syrup and mix well. Bring mixture to a boil, stirring constantly, and cook for 2-3 minutes. Remove from heat and stir in baking soda and vanilla extract; the mixture will foam and expand. stir until evenly mixed and foamy. Carefully pour syrup over puff corn and keep stirring with a large long handled spoon to cover all pieces of puffcorn.
• 2. Bake for 1 hour and 15 minutes, stirring well every 20 minutes. After 1 hour, leave a few caramel pieces out to sample when they cool they should be crunchy. If not, bake another 15 minutes. Let Caramel Puff Corn cool at least 30 minutes in pan stirring every 5 minutes so it cools without sticking together. Store in an air tight container.
• 3. I find when you are making a large batch like this it is much easier and the pieces get coated better if you have another person to stir one pan while you do the other. I am usually making it alone tho so some pieces don't get coated as well before the syrup starts cooling off.
• 4. **NOTE: BE SURE TO READ THE PKGS OF PUFFCORN AND THAT YOU ONLY USE PLAIN OR BUTTER FLAVORED BCUZ THE CHEESE ONES ARE NOT GOOD FOR THIS RECIPE.**

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.