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 :
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
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.
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 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
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 TOPPED CREAM PUFFS
Notes about the recipe: Two French desserts I love are profiteroles and croquembouche. I like the names almost as much as the tastes! This is a combination of the two. I take the cream puff and ice cream from the profiteroles, then add the caramel drizzle from the croquembouche (the word means "crunch-in-mouth" in French). Sporting a firm amber lid of candied sugar, each profiterole is a mouthful of tender pastry, ice cream and crackly caramel. You can serve three profiteroles together on a plate; they form a smooth caramel plateau that's perfect for holding an extra scoop of ice cream. Or just serve them plain; they're more "pop-able" that way.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the Cream Puffs: Preheat the oven to 425 degrees F.
- Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.
- Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.
- Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
- When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.
CARAMEL PUFFS
Steps:
- Dip marshmallows halfway into the warm caramel. Let the excess drip off, then dip in crushed pretzels and place on a lightly oiled parchment-lined baking sheet until set. Drizzle with melted chocolate.
NO-HULL NO-SEED PUFF CARAMEL CORN
My Grandma always used to make these. Some times "Puff Corn Snacks" are hard to find, especially here in Wyoming. They are also referred to as "corn puffs", "corn curls", or "puffcorn curls". Don't confuse with cereals. I have my luck finding them in South Dakota, where I grew up. The two brands are Barrel O' Fun and Old Dutch. Enjoy!
Provided by Chef GreanEyes
Categories Lunch/Snacks
Time 55m
Yield 16 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter, corn syrup, and brown sugar in saucepan. Cook on low-med heat for 2 min or until bubbly around edges, remove from heat. Add 1t baking soda to cause foaming (helps coat them better). Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for approx 45 min, stirring every 10 minute Remove from oven and pour onto waxed paper. Break apart into desired piece size. Recipe from back of Barrel O' Fun Bag.
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- Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.
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