Puffed Caramel Corn
Love caramel corn but hate kernels? This puffy snack doesn't have any kernels!
- 1 8 ounce bag corn puff snacks
- 1 cup salted peanuts Optional
- 1 cup butter
- 1 cup packed brown sugar
- ½ cup light corn syrup
- 1 teaspoon baking soda
Turn the oven up to 250 F. While that's heating up, combine the puffs and peanuts (if you're using them) in a big roasting pan.
In a 2-quart saucepan, bring the butter, brown sugar, and corn syrup to a boil. Cook and stir that stuff for 2 minutes, then take it off the heat. Stir in the baking soda until the mixture gets foamy. Pour that over the corn-peanut mixture in the pan and toss it around with a rubber spatula.
Bake the prepped pan in the preheated oven, pausing to stir every 10 to 15 minutes, for 45 minutes total. They're done when a cooled piece of the corn has a crunchy texture.
Spread the snacks on some waxed paper to cool. Afterward, break the pieces apart and store in an airtight container.