Recipe By rookie
Published Mar 5th
Prep 15m Cook 52m Additional - Ready In 67m
Servings 8 servings Calories 631.3

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Combine corn puffs and peanuts in a large roasting pan.
  3. 3 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.
  4. 4 Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
  5. 5 Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Nutrition Facts

  • Calories 631.3
  • Carbohydrate 62 g
  • Cholesterol 62.1 mg
  • Fat 42.2 g
  • Fiber 2.1 g
  • Protein 6.2 g
  • Saturated Fat 17.6 g
  • Sodium 787.5 mg
  • Sugar 33.7 g

Chef's Notes

Caramel corn is hot. Please handle carefully. Use utensils.


  1. Sorry, just don't like it. Went right by how it's written ut ...just didn't turn out right.
  2. This is delicious. I skipped the peanuts and added a little vanilla. Cooled it on parchment because I didn’t have wax paper. Will definitely make this again.
  3. will definitely make this again!!
  4. Easy and delicious! I couldn't find an 8 oz. bag so I used two 3.5 ounce bags and it was fine. I also used two dark non-stick pans to get the best crunch. I have made it in the past in glass pans and it does not get as crunchy. I always leave out the - Read more ...
  5. I have now made this recipe a good half dozen times and it is THEE BEST addicting crunchy sweet with a pinch of salty treat that there is!! Made it as the recipe says (without the nuts... just because), and added 1 TB of vanilla cause I like it and baked it for just under - Read more ...
  6. I made it a couple of weeks ago and it was fantastic.
  7. I left out the peanuts and added a teaspoon of vanilla. Turned out awesome and everyone loved it. This will definitely be made again and be a family favorite.
  8. Might need to be in the oven a little longer than recipe calls for. A roaster pan is great for this.
  9. This is the best snack EVER. No matter what event I attend friends and family insist that I make and bring this. I belong to a "Moms with Freshman Club" where we meet network and make care packages for our college kids. This packages up so well in mini ziplocks/paper bags tied with Raffia. The - Read more ...

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