No Hull No Seed Puff Caramel Corn Recipes

CARAMEL PUFF CORN

Steps:

• Place puff corn in a large roaster pan.
• In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
• Add the baking soda- this will cause the caramel mixture to foam up.
• Stir well and remove from heat.
• Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
• Remove from oven, spread out onto wax paper to cool.

DELUXE CARAMEL CORN

Steps:

• Place popcorn and pretzels in a large bowl, set aside.
• In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt, cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.
• Cook and stir until candy thermometer reads 238°F (soft-ball stage).
• Remove from heat, stir in baking soda.
• Quickly pour over popcorn and mix thoroughly, stir in peanuts.
• Turn into two greased 9x13 inch baking pans.
• Bake at 200°F for 20 minutes.
• Stir.
• Bake 25 minutes longer.
• Remove from oven, add candy and mix well.
• Remove from pans and place on waxed paper to cool.
• Break into clusters.
• Store in airtight containers or plastic bags.

GRANDMA PAUL'S CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F.
• Over medium heat, combine first 4 ingredients and boil for 5 minutes.
• Remove from heat; stir in baking soda.
• Stir well.
• Pour over the popped corn.
• Stir to coat well.
• Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
• Spread on waxed paper to dry.

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.

CORN PUFF CARAMEL CORN

Steps:

• Place Puffcorn curls and peanuts in a large roasting pan; 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 baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat., Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.

NO-HULL NO-SEED PUFF CARAMEL CORN

Steps:

• Mix butter, corn syrup, and brown sugar in saucepan. Cook on low-med heat for 2 min or until bubbly around edges, remove from heat. Add 1t baking soda to cause foaming (helps coat them better). Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree oven for approx 45 min, stirring every 10 minute Remove from oven and pour onto waxed paper. Break apart into desired piece size. Recipe from back of Barrel O' Fun Bag.