Cheeto Puffcorn Cake Recipes

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ANGEL POOP



Angel Poop image

I'm currently deployed, and someone in my office had this sent to them. I'm kind of making up the directions, so you may need to adjust! It is wonderful!!!!!!

Provided by Jeannine McGuire Wilson

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 40m

Yield 12

Number Of Ingredients 2

1 (12 ounce) package white chocolate chips
2 (8 ounce) bags butter-flavored corn puff snacks

Steps:

  • Line a large baking sheet with waxed paper.
  • Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
  • Stir the chips until smooth.
  • Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
  • Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes.
  • Break the mixture up into bite-size pieces to serve.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 36.4 g, Cholesterol 7.5 mg, Fat 23.5 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 8.3 g, Sodium 427.2 mg, Sugar 17 g

PUFFED CARAMEL CORN



Puffed Caramel Corn image

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

Provided by rookie

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h7m

Yield 8

Number Of Ingredients 6

1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

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.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g

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