Saturday, October 29, 2011

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. This caramel corn is so addicting!


1 pkg (8 oz) puffed corn snack
1 cup salted peanuts (optional)
1 cup butter, cubed
1 cup packed brown sugar
1/2 cup light corn syrup
1 tsp vanilla
1 tsp baking soda

Place puffed corn and peanuts in a large roasting pan or 2 - 10x15 pans; 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 vanilla and baking soda; stir well (mixture will foam up).  Pour over corn snacks and toss well with a rubber spatula.  Make sure most of the caramel is off the bottom of the pan or it will get too brown.  Toss well to coat.

Place pan on middle rack of the oven and bake at 250 degrees for 45 minutes, stirring every 15 minutes (scraping caramel off the bottom of the pan each time).  Spread on waxed paper to cool.  Break apart and store in airtight containers. 

Makes about 10 cups

Source:  Taste of Home's Holiday & Celebrations Cookbook, Annual 2002


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