Corn Puff Caramel Corn Food

PUFFED CARAMEL CORN

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.

CORN PUFF CARAMEL CORN

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.

CARAMEL CORN PUFFS

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.

CORN PUFFS CARAMEL CORN

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!

CARAMEL CORN

Steps:

• Pop popcorn till you have 15 cups and place in a very large bowl.
• In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
• Remove from heat.
• Stir in the baking soda.
• Pour over the popped popcorn and stir till well coated.
• Put on large ungreased cookie sheet or two 9x13-inch pans.
• Bake at 200°F for 1 hour stirring every 15 minutes.
• NOTE: If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.

CARAMEL PUFF CORN

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.

CARAMEL CORN "PUFFS"

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.

NO-HULL NO-SEED PUFF CARAMEL CORN

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.