This recipe makes delicious caramel corn without hulls or unpopped kernels using puffed corn, which can be bought in the potato chip section of your local grocery store. Make two batches of this recipe because, at least in my home, it doesn’t last very long. highly addictive. adore it
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
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.
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- Remove from heat; stir in baking soda until mixture foams up.
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- 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.
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- Spread on waxed paper to cool. Break apart and store in an airtight container.
- Caramel corn is hot. Please handle it carefully and use utensils.
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 18 g |
| Sodium | 788 mg |
| Sugars | 34 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
When you cook the topping make sure while on medium heat to starts to boil a bit. This may be the issue others had with it being a hot mess. I let mine boil 2 minutes over medium heat and I stirred constantly. I also used 10 oz (or a little more. I never had these and started eating them. I started with 12 oz. ) of corn puffs. Could not find plain so used the butter flavored but of course still used the amount of butter recommended here. I can see another reason for a hot mess for some folks if they only used 8 oz. There was more than enough topping for 10 oz. The directions are a bit deceiving. You keep the oven on, don’t turn it off and toss every 10 minutes for up to around 45. Then you cool. You also have to cook until they get a little bit of a crunch to them. Don’t cook just to 45 minutes. Mine took 45 minutes in a convection oven at 250.
Addicting! A coworker brought this in. I had to make it. I cooked it a few minutes longer too. Will definitely make this again.
Excellent! I much better texture than caramel popcorn. Excellent and addictive stuff! Plan to make at least 2 batches.
Sorry, just don’t like it. Went right by how it’s written ut …just didn’t turn out right.
I made these today and they are delicious. We used to get bags of these at the apple orchard in the Fall, but these are even better. I added a tsp. vanilla as others suggested, and cooked about 10 minutes more than the recipe stated.
This is great and easy. I tripled the batch for my group and it was gone that first night.
The stuff is so awesome! Follow the recipe as it’s written, no need to change anything. ???????
I made this using just popcorn, my family and friends love it. Sometines I will even stash some away just so I have some when I want it, it always goes so fast
We skipped the peanuts and it tastes great! We will totally make this recipe again!
This is delicious. I skipped the peanuts and added a little vanilla. Cooled it on parchment because I didn’t have wax paper. Will definitely make this again.
Salty sweet! The entire family love it and it is so easy. We use a large mixing bowel to toss and stir between stages. Coating is easiest in a large bowel with a folding action of the spoon.
will definitely make this again!!
Easy and delicious! I couldn’t find an 8 oz. bag, so I used two 3.5 ounce bags, and it was fine. I also used two dark, non-stick pans to get the best crunch. I have made it in the past in glass pans, and it does not get as crunchy. I always leave out the peanuts, and I only boil it for one minute. I also add a teaspoon of vanilla. I use it for Christmas gifts. The recipe makes 3 full 1-quart zip lock bags and then about 3 extra cups.
I have now made this recipe a good half dozen times and it is THEE BEST addicting crunchy sweet with a pinch of salty treat that there is!! Made it as the recipe says (without the nuts… just because), and added 1 TB of vanilla cause I like it and baked it for just under an hour (stirring every 15-20 minutes) and OH HOLY HECK!!! YUMMMMMMOOOOOO!!!! 🙂 And another huge plus… it takes NO time at all to whip up a batch and have it cooled enough to eat while your pan is getting washed!!
I’ve been making this every year for at least 20 years especially around the holidays I make it and give it as a gift everyone calls it Christmas crack because it’s so addicting. I’ve never put peanuts in it and I add a splash of vanilla.
Made this except for the peanuts and it’s so good! Made to give to coworkers as small gifts but can’t stop eating it, might not have enough to give out! Added the vanilla but didn’t change anything else.
Added 1 teaspoon of vanilla and sprinkled with cinnamon. Very yummy! I’ll definitely make it again!
I didnt add peanuts good idea also my nephew wants me to try with the cheese puffcorn. So great hit here
Made a double batch of the caramel sauce and used 3 8-ounce bags of corn puffs instead of 2 — plenty of topping and tasted just as fabulous! Even better, actually.
I made it a couple of weeks ago and it was fantastic.
My family LOVES this, including the peanuts and I include a teaspoon of vanilla as well. I bake it for an hour, stirring every 15 minutes. Delicious and addicting,