Description
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!
Ingredients
- 1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
- 1 cup salted peanuts (Optional)
- 1 cup butter
- 1 cup packed brown sugar
- ½ cup light corn syrup
- 1 teaspoon baking soda
Instructions
- 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. Remove from heat; stir in baking soda until mixture foams up. Pour over corn puff 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 store in an airtight container.
Prep Time: 15 mins
Cook Time: 52 mins
Total Time: 1 hr 7 mins
Servings: 8