Caramel Cheetos Recipes

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.

CARAMEL CHEETOS

Steps:

• Preheat oven to 250ºF.
• In a large pan, mix sugar, margarine or butter and corn syrup. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy.
• Pour Cheetos in a large bowl. Pour caramel mixture over the Cheetos and stir, coating each piece. Transfer to a large roasting/jelly roll pan (15x10). Bake for 1 hour, stirring every 15 minutes.
• Remove from oven and spread out into a single layer on some non-stick aluminium foil. Break into pieces once it has stared to cool.

ADDICTIVE CARAMEL CORN PUFFS

Steps:

• In a large saucepan, bring butter, brown sugar and Karo to a boil for 5 minutes stirring constantly.
• Stir in vanilla, salt and baking soda. (This will cause the mixture to bubble up.)
• Pour the corn puffs into a large bowl. Pour the mixture over the corn puffs and stir until well coated.
• Bake at 250 degrees for 1 hour. Turn and stir every 15 minutes. Allow to cool on a wire cooling rack. To store, place in a sealed air tight container.

CARAMEL CHEETOS

Steps:

• Preheat oven to 250 F.
• Spray a large bowl, a large sauce pan, and a deep roasting pan with non-stick spray. You may also want to spray your utensils as you go since these are quite sticky!
• Add the brown sugar, butter and corn syrup to the sauce pan over medium high heat. Bring to a boil and let boil for 5 minutes, stirring constantly.
• Remove the saucepan from the heat and stir in the baking soda. The mixture will become light in color and will be somewhat foamy.
• Pour the Cheetos into the large bowl. Pour the caramel mixture over the top. Stir the Cheetos to coat. You don't have to worry about getting every one fully coated as they will get tossed more in the oven.
• Pour Cheetos mixture into the roasting pan and place into the oven.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Remove from oven and pour onto wax paper. Allow to cool.

CANDIED CHEETOS

Steps:

• Preheat oven to 250 degrees.
• Pour Cheetos into a large mixing bowl.
• Heat corn syrup, brown sugar, and butter over medium heat. Bring to a boil stirring frequently and allow to boil for one minute.
• Pour caramel mixture over the Cheetos and stir until most pieces are well coated. Spread Cheetos evenly out on a lined baking sheet and place in oven for 15 minutes. Stir and continue to bake for an additional 15 minutes and stir, repeating this process 2 more times for a total of 60 minutes in the oven. When done, the caramel will be hard and Cheetos will be crunchy and not at all chewy.
• Remove from oven, cool and break into pieces if needed.

COYOTE DROPPINGS (CARAMELIZED CHEETOS)

Steps:

• 1. Put Cheetos puffs in LARGE bowl. ( Butter a large cookie sheet (10x15 or larger). I HAVE BEEN BAKING MINE IN MY ROASTER SO THEY DON'T FLY EVERY WHERE WHEN I STIR THEM. WORKS MUCH BETTER. WISH I HAD TRIED THIS BEFORE.
• 2. Bring sugar, butter and syrup to a boil, boil and stir for 5 minutes. Remove from fire add baking soda, stir quickly. Pour over Cheetos and mix well, make sure each puff has syrup on it. Pour into buttered pan, spread out as much as you can. Bake 1 hr @ 250*, stirring every 15 minutes. Pour out onto waxed paper, foil or I used freezer paper because it is so much bigger. Quickly separate Caramelized Cheetos. (Try to resist the temptation, but I guarantee you cannot!) Store in large zip lock bags.
• 3. I took a box to send UPS and had 2 bags to go in the box. Just for "casers" I took a quart bag and gave to the ladies there, naturally I had to write the recipe for them. SO VERY GOOD.

CHESTERS CARAMEL CORN RECIPE

Steps:

• In 2 quart saucepan cook together the butter, brown sugar, corn syrup and vanilla for 2 minutes. Add baking soda which will cause the mixture to foam. Put puff corn on a large cookie sheet/pan. Pour caramel mixture over puff corn and stir until mixed. Place in 200° oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and put on wax paper and break apart.

CARAMEL CHEETOS®

Steps:

• 1. Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy. Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos® in pan. Pour the mixture over Cheetos® and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately, pour onto wax paper, or cookie sheets, sprayed with Pam. (This is the hard part.) VERY QUICKLY spread out as thin as possible. If not quick and spread out as thin as possible, you will get a big hard glob. After about 5 minutes, pull/break these apart even more and loosen them from the wax paper. If you don't, you'll have wax paper stuck to them when you go to eat them.
• 2. You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch.