Caramel Puffcorn Recipes

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.

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.

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.

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.

Steps:

• Have a large paper bag handy, spread some wax paper on your table, grab your ingredients and here we go!
• Melt butter with brown sugar and corn syrup in a 2 quart glass bowl in the microwave for about 1 minute. Stirl well and continue cooking the caramel to 310-320 degrees. This will take about 3 minutes (depending on your microwave) - stir every minute to blend the butter in evenly. The caramel must get to hard crack stage. I have a microwave thermometer that I use to test the temperature., but you can also test it by dripping a bit of the caramel into a cup of cold water.
• Add in the baking soda and stir - this will cause the caramel to expand and get "fluffy"! This may be what makes it addicting.
• Quickly spray your paper bag with cooking spray, dump your puffcorn into the bag followed by the caramel, and shake like mad! I use oven mitts during this stage to keep my hands from getting burned. Place the bag in the microwave for 1 minute. Shake well. Another minute in the microwave, shake well. A final minute and shake well! Feel free to dance while shaking the bag.
• Spread the puffcorn out over the waxed paper and let cool completely. When it is cool, break it apart if needed and it's ready to eat. Did I mention it's addicting? Don't say I didn't warn you!

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.