Puffed Caramel Corn

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.

No additional tips available.