- 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