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
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.
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 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 CORN PUFFS
Dawn Fagerstrom of Warren, Minnesota says kids and adults find these sweet and crunchy puffs habit-forming. "They make a perfect late-night snack and travel well when you're on the run."
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield about 4-1/2 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. , Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Nutrition Facts :
CHURRO CARAMEL CORN POPS RECIPE
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees.
- Pour corn pops into two 9×13 pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar. Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it?s completely mixed.
- Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- In a separate bowl, mix together sugar and cinnamon. Sprinkle over coated corn pops and mix until evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and spread the pops on wax paper. Break into pieces and enjoy!
CARAMEL CORN POPS RECIPE
Provided by Camille
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Pour corn pops into two 9x13" pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
- Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and dump the pops on wax paper.
- Break into pieces and enjoy!
CARAMEL CORN CLUSTERS
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Categories Small Plates Dessert Candy Butterscotch/Caramel Corn Peanut Kid-Friendly Quick & Easy Gourmet Kidney Friendly Vegetarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher snack Halloween Fall
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
- Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
- Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
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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