Real Recipes From Real Home Cooks ®

caramel cracked corn

(2 ratings)
Recipe by
Penny Day
Greenwood, IN

A P.T.O. Mom made this recipe for the teacher's many years ago and it became an instant hit at the school!! I have made it in other schools and it's constantly requested and it disappears quick. About a year or so ago I made it for Christmas for my husband to take it in for his co-workers.I can't tell you how many times I've made it for them since! They can't get enough, it's so addictive!! You really can't just eat one! I never make less than a double batch any more!

(2 ratings)
yield 4 -12
prep time 5 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For caramel cracked corn

  • 12 oz. bag
    "original " puffed corn
  • 2 c
    light brown sugar, lightly packed
  • 1 c
    butter, unsalted
  • 1/2 c
    light corn syrup
  • pinch
    salt
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    baking soda
  • 1 c
    peanuts (optional)

How To Make caramel cracked corn

  • 1
    Pre heat oven to 250 degrees
  • 2
    In a large deep aluminum roasting pan pour in: bag of puffed corn 1 c. nuts (if using) Set aside.
  • 3
    In a heavy 4-quart saucepan over medium-high heat add: 2 c. packed brown sugar 1 c. unsalted butter 1/2 c. light corn syrup pinch of salt Stir until everything is melted and blended. Start a 5-minute timer when the mixture has come to a bubbly boil around the edge of the pan. Boil for the 5 minutes and stir constantly.
  • 4
    Remove from heat after 5 minutes and stir in: 1/2 tsp. baking soda 1 tsp. vanilla extract Pour hot sugar mixture over puffed corn and stir.
  • 5
    Place into the oven and bake for 1 hour. Stir the caramel corn every 15 minutes. Let the corn cool and place into clear bags tied with a bow or set it out in a bowl for a party and watch everyone go insane for this sweet snack!
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