Best 2 No Hull No Seed Puff Caramel Corn Recipes
Get ready to tantalize your taste buds with a delightful treat: No-Hull, No-Seed Puff Caramel Corn! This delectable snack combines the irresistible crunch of hull-less popcorn with the rich, buttery flavor of homemade caramel, resulting in a symphony of sweet and savory sensations.
Our recipe collection features three variations of this classic treat, each offering a unique twist on the original. The Classic No-Hull, No-Seed Puff Caramel Corn is a timeless favorite, capturing the essence of this beloved snack with its perfect balance of caramel and popcorn. For those who crave a touch of salty-sweet harmony, the Salted No-Hull, No-Seed Puff Caramel Corn adds a sprinkle of sea salt, elevating the flavor profile with a delightful contrast. And for those who desire a hint of nutty indulgence, the Chocolate-Drizzled No-Hull, No-Seed Puff Caramel Corn incorporates a drizzle of melted chocolate, creating a decadent combination that's sure to satisfy your cravings.
Elevate your snacking experience with these No-Hull, No-Seed Puff Caramel Corn variations, and indulge in the perfect balance of sweetness, crunch, and flavor.
CORN PUFF CARAMEL CORN
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
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 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
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
Tips:
- Use fresh popcorn kernels. Fresh kernels will pop better and result in a more flavorful caramel corn.
- Don't overcrowd the pot. When popping the corn, make sure to leave enough space for the kernels to move around and pop properly.
- Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the caramel from burning.
- Cook the caramel to the right temperature. The caramel should be cooked to a temperature of 240°F (115°C). This will ensure that it is thick and glossy, but not too hard.
- Stir the caramel constantly. This will help to prevent it from burning and ensure that it is smooth.
- Add the popcorn to the caramel immediately. This will help to prevent the caramel from hardening and will ensure that the popcorn is evenly coated.
- Spread the caramel corn out on a baking sheet. This will help it to cool and harden quickly.
- Break the caramel corn into pieces once it has cooled. This will make it easier to eat and store.
Conclusion:
No-hull, no-seed puff caramel corn is a delicious and easy-to-make snack that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a batch of this classic treat that is sure to please everyone. So next time you're looking for a sweet and crunchy snack, give this recipe a try. You won't be disappointed!
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