Peanut Brittle Caramel Puffs

Sweet and salty caramel treats with roasted peanuts. Gluten free!

Ready in 1 hour

Serves - about 12, 1 cup servings

Warning:

Very addictive :-)

Ingredients

• 8-10 ounces plain or butter-flavored Puffcorn (Old Dutch, Chesters) Look for brands that are labeled gluten-free

• 1-½ cups peanuts (spanish, dry roasted or lightly salted)

• 1 cup unsalted butter (2 sticks)

• 1 cup packed light brown sugar

• ½ cup light corn syrup

• 1 teaspoon baking soda

• 1 teaspoon maple extract

• ½ teaspoon butter extract/flavoring

Let's make it

1. Line a large rimmed baking sheet with parchment paper.  Preheat oven to 250°F 

2. Add the puffcorn and peanuts into a large bowl.  Toss gently. 

3. Melt butter with brown sugar and corn syrup over medium heat.  Stir frequently, until boiling.  Boil for 2 minutes, stir continuously.

4. Remove from heat and immediately add the baking soda, maple and butter extracts.  Continue to stir - it will bubble and foam.  This is a good thing! 

5. Pour mixture over puffcorn/peanuts.  Use tongs to gently toss to evenly coat.

6. Pour puffcorn onto a parchment lined baking sheet.  Bake for 45 minutes, and stir every 15 minutes.  

7. Remove from the oven and line the counter top with waxed paper and spread into an even layer.  Let cool.  Break into chunks.  Store in an airtight container for several days.