Karo Caramel Puff Corn Recipe

In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes. 1 bag (8 to 9 ounces) puff corn (also known as hull less popcorn) 1 cup butter (no substitutes) 1 cup brown sugar;

CARMEL CORN PUFFS 2 sticks butter 2 c. Brown sugar 1/2c

Spray a large roaster with cooking spray.

Karo caramel puff corn recipe. Stir in baking soda until mixture foams up. Bring mixture to a boil, stirring constantly, and cook for additional 2 minutes. Melt butter in a large saucepan over medium heat.

Pour caramel over popcorn mixture, stirring to coat. Pour over puff corn in paper sack and stir to cover each kernel. Puff corn is found in the snack/chip aisle of the grocery store.

In a saucepan, heat butter, brown sugar, corn syrup and salt until it comes to a rolling boil. Pour over puffs and spread over waxed paper. Carefully pour syrup over puff corn and toss to mix.

1 teaspoon pure vanilla extract. The easiest baked caramel corn recipe. Pour puff corn in a large brown paper bag.

Add 1 can of sweetened condensed milk, and mix well. Put butter, brown sugar, and karo syrup in a pan and heat over medium until all combined stirring continuously. Pour puffed corn into a large bowl, large enough to stir the final mixture without making a huge mess.

Caramel puff corn 1 cup brown sugar 1/4 cup karo syrup 1 stick butter 1 bag puff corn 1 teaspoon baking soda boil brown sugar, karo syrup, and butter in microwave for 2 min. Melt butter in a large saucepan over medium heat. Cook for 2 more minutes on high.

From yellow to a tan and pulls away from the pan. Let caramel puff corn cool at least 30 minutes. Cook for 45 minutes at 250, stirring every 15 minutes.

Place puff corn in a large roaster pan. Add baking soda and turn off the heat. Remove from the heat and add baking soda;

Break into bite size pieces and store in closed container. Add brown sugar and corn syrup and mix well. Caramel puffed corn recipe puffed corn recipes caramel puff corn caramel corn recipes popcorn recipes caramel popcorn recipe no corn syrup.

How to make caramel puff corn. Remove from oven and allow to cool for a few minutes. Pour over puff corn in brown paper bag.

Bring butter, sugar and syrup to a boil, boil 2 minutes. Total time 1 hr 2 mins. Pour hot caramel mixture over popcorn and stir well, coating all the pieces of popcorn as best you can.

Pour puff corn into the roaster. Pour caramel over corn puffs and stir until all the pieces are covered with caramel. 1/2 cup karo syrup, white.

Combine brown sugar, butter, corn syrup, vanilla, and salt in a saucepan. Spray a large roaster with cooking spray. Stirring continuously, boil for 2 mins.

Add brown sugar and corn syrup and mix well. Pour mixture over puff corn in large roasting pan. Pour puff corn into the roaster.

I never knew how easy it was to make homemade caramel corn. Remove from heat, and pour over puff corn. How to make caramel corn puffs.

The caramel will continue to spread out and coat more spots with caramel during the next cooking step. It’s easier than caramel corn with all that sweet salty flavor. For the full recipe and ingredient list for caramel corn puffs, scroll to the bottom of this post.

Back to recipe search print recipe. Remove from heat and stir in vanilla and baking soda. Caramel puff corn, karo syrup.

Boil rapidly for 1 minute or until it comes to the soft ball stage. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; Pour over corn curl mixture and toss well to coat.

Stir well and remove from heat. Remove caramel from the heat and stir in 1 tsp. Put puff corn mixture in the microwave and cook on high for 1 1/2 minutes.

Stir in 2 1/2 cups of brown sugar and 1 cup of light karo syrup. Thanks for stopping by to check out this super simple and delicious recipe! Cook butter, brown sugar, salt and syrup in a glass bowl on high power in microwave for 2 minutes.

Discover a variety of recipes using karo® corn syrups, like our classic pecan pie recipe or our smooth and decadent fudge recipe. 1/2 cup karo® light or dark corn syrup Cook and stir for 2 minutes.

Place into preheated 250 degree f f oven. Bring mixture to a boil, stirring constantly, and cook for additional 2 minutes. Continue cooking, stirring occasionally, 5 minutes.

Cook for 45 minutes, stirring well at 15 minute intervals. Preheat oven to 250 ° f. 1 bag (8 to 9 ounces) puff corn (also known as hull less popcorn) 1 cup.

Place puff corn into large roasting pan; While caramel corn puffs are warm, but not hot, separate pieces and begin placing into a large bowl or place onto nonstick foil to finish the cooling process. Place puffcorn curls and peanuts in a large roasting pan;

The mixture will puff up some, just keep stirring until there is no visible baking soda. Bake for 45 minutes, stirring every 15 minutes. Pour onto waxed paper or foil that has been sprayed with cooking spray.

Without stirring, boil for 5 minutes. Boil 2 minutes, if you want soft corn puffs, stirring continually. Put everything but corn puffs in a pan and stir.

Stirring constantly, bring to boil over medium heat. Stir well (mixture will foam up). Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.

Keep stirring until the mixture comes to a full boil and stir for 5 minutes. This is my grandmother’s recipe and she was all about keeping things simple. Pour onto baking sheets to cool, spreading out as much as possible.

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