Chesters Puff Corn Caramel Corn Recipes

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CHESTERS CARAMEL CORN RECIPE



Chesters Caramel Corn Recipe image

Provided by bigmother

Number Of Ingredients 6

1 tablespoon baking soda
1 package puff corn
1 cup butter
1 cup brown sugar, packed
1/2 cup light corn syrup
2 teaspoons vanilla

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 PUFF CORN



Caramel Puff Corn image

Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too.

Provided by Linorama

Categories     Lunch/Snacks

Time 50m

Yield 15 serving(s)

Number Of Ingredients 5

1 (8 ounce) bag puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

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.

Nutrition Facts : Calories 210.9, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 203.3, Carbohydrate 26.3, Fiber 0.4, Sugar 18, Protein 0.7

CORN PUFF CARAMEL CORN



Corn Puff Caramel Corn image

Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. -Caroline Monroe, Clinton, Wisconsin

Provided by Taste of Home

Categories     Snacks

Time 55m

Yield 5 quarts.

Number Of Ingredients 6

1 package (8 ounces) Puffcorn curls or popped popcorn
1 cup salted peanuts
1 cup butter, cubed
1 cup packed brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

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.

Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 303mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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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