No Kernel Caramel Puff Popcorn Recipes

Steps:

• Heat brown sugar, butter, and syrup on the stove and bring to a boil.
• Boil for 2 minutes and remove from heat.
• Stir in the baking soda and vanilla and dissolve.
• In a separate large bowl mix the puff corn and the stove mixture.
• Pour on a large cookie sheet.
• Put in a 250 degree oven for 10 minute.
• Stir it and bake for another 10 minute.
• Stir one more time and bake for another 10 minute.
• Pour it onto wax paper and let it cool.
• Pull apart if needed and enjoy!

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.

Steps:

• Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. , Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.

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.

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.

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.