Place corn puffs in a large roasting pan.
Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly.
Add baking soda to the mix.
This will cause the mixture to foam so make sure you use a 2 quart saucepan.
Pour caramel mixture over corn puffs and stir until mixed.
Place in a 250 degree oven for 45 minutes.
Stir at least every 10-15 minutes.
Remove from oven and pour on wax paper and break apart.
Enjoy!
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
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.
Bring the brown sugar, corn syrup and butter to a boil.
Add the baking soda and stir.
Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
Bake at 250F, stirring every 10 minutes for 45 minutes.
Put together:
1/2 white corn syrup
2 Cups brown sugar
1 3/4 sticks butter
Bring to a boil - Boil for 5 minutes - DO NOT STIR
Remove from heat.
Add:
1 t vanilla
1/2 t baking soda
Stir well. Lightly grease 2 large roaster pans (disposable work really well) Pour 1 bag of O-Ke-Doke corn puffs into each pan(you will need 2 bags) . Pour brown sugar mixture over and stir well.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Cool in pans. Store in tightly sealed containers.[/recipe].
Over medium heat, melt the caramels, add butter and oil, mix.
Add the marshmellows.
When everything is melted, pour over the puff corn (found in potato chip isle).
Form into balls and wrap in plastic wrap.
Most of the time, I melt the mixture in the microwave, instead of using stove top. Can also put in a 13 x 9 cake pan, instead of making individual balls.
In 2-quart saucepan, cook butter, brown sugar and corn syrup. Cook for 2 minutes.
Add baking soda to mixture.
This will cause mixture to foam.
Put corn puffs in large roaster pan.
Pour caramel mixture over corn curls and stir until mixed.
Place in 250\u00b0 oven for 45 minutes.
Stir every 10 to 15 minutes.
Remove from oven and pour on wax paper.
Break apart.
Place corn puffs into a greased roaster pan. Set aside.
In a saucepan, add margarine, brown sugar and Karo syrup.
Boil for 5 minutes at medium heat.
Remove from heat and add salt, vanilla and baking soda.
Pour over corn puffs.
Bake in a 250\u00b0 oven for 1/2 hour, stirring every 10 minutes.
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
120 degrees C).
Combine corn puffs and peanuts in a large
Spray large roaster with Pam and empty corn puffs into it. Cook brown sugar, Karo and oleo in saucepan until it comes to a boil.
Remove mixture from heat and add baking soda.
Stir until dissolved.
Mixture will foam up a little.
Pour mixture over puffs a little at a time.
Toss and coat well.
Bake at 250\u00b0 for 1 hour. Toss every 15 minutes.
Place corn in a very large piece of heavy duty foil or each one can have separate foils.
Pour butter over corn to coat each cob and to butter the foils. Sprinkle minced peppers over some all or none ot the corn. pour caramel evenly over the cobs. Seal foil around corn tightly.
Grill over hot coals for 5-8 minutes turning a couple of times.
Season with salt and top with additional caramel if you like.
Mix first 3 ingredients together; microwave on High for 2 minutes.
Add to corn puffs.
Put in a brown bag.
Microwave for 1 1/2 minutes on High.
Shake well and put back in the microwave for 1 1/2 minutes.
Remove and shake well.
Cool and serve.
Place corn and nuts in a large kettle.
Combine butter, sugar and syrup in a 4-quart saucepan.
Cook over medium heat.
Stir until sugar is dissolved.
Bring to a boil and boil 5 minutes. Remove from heat and pour in soda and vanilla.
Pour over corn, stirring to mix and coat.
Bake in a 250\u00b0 oven for 1 hour.
Stir every 15 minutes.
Let cool and store in covered container.
Inspect corn on the cob and remove
auce pan. Add brown sugar, corn syrup and salt. Boil for
s just perfect for this recipe.
Pop popcorn right into
In a large saucepan combine corn, water, green or red bell
Prepare 2 large cookie sheets ahead of time. Line with foil.
Preheat oven to 250F. Place first 4 ingredients in a 2 quart saucepan. Bring to a boil, stirring constantly. Do not overcook. Remove from heat, add vanilla & soda, stirring after each addition. Mixture will foam up. Have popped corn ready in a large lightly buttered bowl. pour caramel over popped corn & peanuts. Mix well. Place on 2 large cookie sheets. Bake at 250 for 45 minutes. Stirring 3 or 4 times. Cool & store in an airtight can or plastic bags. Yields 6-8 qts.
Melt chocolate and coconut oil. Add corn flakes then, using a 2 1/2 inch cookie cutter, make 20 flat circles with mixture. Place on 2 baking sheets lined with parchment paper and chill.
Caramelize 2/3 cup sugar then add butter and cream. Simmer over medium heat until smooth. Let cool, stirring occasionally.
To finish, mix cream cheese, remaining sugar and lemon juice. Spread over 10 of the corn flake circles then spread caramel on remaining circles and sandwich together. Serve immediately.