Hello there LLK friends! I’m sharing the most delicious sweet and salty snack with you today – Caramel Puff Corn! My mom received this recipe from a dear friend, and I’ve been hesitant to try it myself because it is SO ADDICTING, and I knew I couldn’t be trusted to be alone with it! The good news is that it makes a huge batch and you can share with friends and neighbors so you aren’t left with a huge bowl to resist on your own.
So this is puffed corn! You can find it in the chip aisle, and it comes in butter flavor or cheddar – definitely look for the butter! I found it at Walmart. Unlike traditional caramel corn, you don’t need to pop popcorn and separate out the kernels. The buttery flavor combined with the caramel coating is incredible! The Caramel Puff Corn is crunchy on the outside and soft and puffy on the inside. It’s irresistible!
For a softer melt in your mouth caramel corn, try this easy no bake recipe!
To make the Caramel Puff Corn, pour out three bags of puffed corn onto two rimmed baking sheets (half sheet pan sized). On the stovetop, bring the butter, brown sugar, and light corn syrup to a boil for 5 minutes. This magically turns into the most delicious caramel! Remove it from the heat, and then add baking soda and vanilla. It will foam up slightly, which makes it easier to spread over the puffed corn.
Quickly pour the foaming caramel over the puffed corn. Give it a good stir on the baking sheets to try and evenly coat the puffed corn before it goes into the oven, but don’t worry if some pieces are still bare. The puff corn will bake for 50 minutes at 250 degrees and needs to be stirred every 10 minutes. So there will still be time to get the caramel to coat the puffs evenly as you stir. I also rotate the two baking sheets from the top to the bottom rack of the oven so that they get an even amount of heat.
While the Caramel Puff Corn is baking, prepare an area on your counter or tabletop that is clean and dry. When it is ready to come out of the oven, turn the baking sheet onto the countertop, and work quickly (maybe enlist some helpers) to separate the puff corn pieces before they cool. Be careful not to burn yourself.
You can make this recipe a couple of days in advance and store it in an airtight container. It’s the perfect snack for a family game night, holiday get-together, or to give out to friends and neighbors around the holidays. Every just LOVES it! Enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 3 – 3 1/4 ounce bags of puffed corn
- 1 cup (2 sticks) salted butter
- 2 cups brown sugar, packed
- 3/4 cup light corn syrup
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- Preheat oven to 250 degrees.
- Pour out the three bags of puffed corn evenly onto two rimmed half sheet pans*. Set aside.
- In a 3 quart pan, melt butter over medium-high heat. Stir in brown sugar and light corn syrup.
- Bring to a boil, and then cook for 5 minutes without stirring.
- Turn off the heat, and add baking soda and vanilla to the caramel mixture. It will foam up a bit.
- Quickly pour the caramel mixture onto the puffed corn on both baking sheets and stir to coat. Don’t worry if some of the puffed corn is unevenly coated as it will continue to mix as you bake and stir.
- Place the baking sheets into the oven, and bake at 250 degrees for 50 minutes, stirring every 10 minutes. If you have the baking sheets on separate racks in the oven, rotate them after stirring.
- While the puff corn is baking, prepare an area on the counter or tabletop that is clean and dry. After 50 minutes of baking, remove the baking sheets from the oven, and turn them out onto the countertop. With a light touch, carefully (don’t burn yourself!) separate the puff corn into separate pieces.
- When it is completely cool and dry, store the caramel puff corn in a large bowl with an airtight lid.
*I have tried baking the Caramel Puff Corn with nonstick spray on the baking sheet and without, and the caramel did not stick to the pan very much either way. Allow the used baking sheet to soak with hot water for a few minutes before scrubbing, and it comes off very easily.
- Serving Size: 1 Serving
- Calories: 338
- Sugar: 35g
- Sodium: 392mg
- Fat: 18g
- Saturated Fat: 8.3g
- Unsaturated Fat: 8.8g
- Trans Fat: 0.6g
- Carbohydrates: 45g
- Fiber: 0.4g
- Protein: 1.2g
- Cholesterol: 31mg