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Puffed Caramel Corn

Rated as 5 out of 5 Stars
0

"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!"
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Ingredients

1 h 7 m servings 631
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Combine corn puffs and peanuts in a large roasting pan.
  3. 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.
  4. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
  5. Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Footnotes

  • Cook's Note:
  • Caramel corn is hot. Please handle carefully. Use utensils.

Nutrition Facts


Per Serving: 631 calories; 42.2 62 6.2 62 787 Full nutrition

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Reviews

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Yes, yes, yessss!!! Amazing! So buttery food. I added the optional peanuts, but I think I will leave them out next time, as we mostly went right for the puffed corn pieces. This is addictive and...

This stuff is amazing and addicting! I've made this for years! When my kids were in college I would send it to them in care packages. Their roommates gobbled it up. My daughter has been out o...