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1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
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1 cup salted peanuts (Optional)
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1 cup butter
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1 cup packed brown sugar
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½ cup light corn syrup
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1 teaspoon baking soda
Puffed Caramel Corn
Puffed corn can be found in the potato chip aisle of your grocery store and is used in this recipe to make 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!
Recipes · Desserts · Candy Recipes · Popcorn Candy Recipes
| Prep Time: 15 mins |
| Cook Time: 50 mins |
| Servings: 8 |
| Total Time: 1 hrs 5 mins |
Ingredients
Ingredients List
Directions
Preheat the 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.
Spread on waxed paper to cool. Break apart and store in an airtight container.
Tips
Caramel corn is hot. Please handle it carefully and use utensils.
Nutrition Facts (per serving)
Nutrition Facts
| 631 | Calories |
| 42g | Fat |
| 62g | Carbs |
| 6g | Protein |