Puffed Caramel Corn Recipes
CORN PUFF CARAMEL CORN
Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. -Caroline Monroe, Clinton, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 55m
Yield 5 quarts.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 303mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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
CORN PUFFS CARAMEL CORN
Make and share this Corn Puffs Caramel Corn recipe from Food.com.
Provided by CoffeeB
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place corn puffs in a large roasting pan.
- Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly.
- Add baking soda to the mix.
- This will cause the mixture to foam so make sure you use a 2 quart saucepan.
- Pour caramel mixture over corn puffs and stir until mixed.
- Place in a 250 degree oven for 45 minutes.
- Stir at least every 10-15 minutes.
- Remove from oven and pour on wax paper and break apart.
- Enjoy!
Nutrition Facts : Calories 231.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 313.1, Carbohydrate 44.5, Fiber 0.8, Sugar 25.3, Protein 1.4
NO-HULL NO-SEED PUFF CARAMEL CORN
My Grandma always used to make these. Some times "Puff Corn Snacks" are hard to find, especially here in Wyoming. They are also referred to as "corn puffs", "corn curls", or "puffcorn curls". Don't confuse with cereals. I have my luck finding them in South Dakota, where I grew up. The two brands are Barrel O' Fun and Old Dutch. Enjoy!
Provided by Chef GreanEyes
Categories Lunch/Snacks
Time 55m
Yield 16 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter, corn syrup, and brown sugar in saucepan. Cook on low-med heat for 2 min or until bubbly around edges, remove from heat. Add 1t baking soda to cause foaming (helps coat them better). Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for approx 45 min, stirring every 10 minute Remove from oven and pour onto waxed paper. Break apart into desired piece size. Recipe from back of Barrel O' Fun Bag.
CARAMEL CORN "PUFFS"
Make and share this Caramel Corn "Puffs" recipe from Food.com.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring the brown sugar, corn syrup and butter to a boil.
- Add the baking soda and stir.
- Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
- Bake at 250F, stirring every 10 minutes for 45 minutes.
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