Caramel Puff Corn is a buttery, light and airy popcorn hybrid made with puffed corn instead of popcorn for an addictive snack!
So I started Weight Watchers just because I feel like 2023 is going to be *my year* and I feel like it is time to say goodbye to some of this extra baggage, so to speak. But before you clutch your pearls in mock-horror, foreshadowing me handing you a single grape and claiming it as “dessert” in the future – there is no need to fret. The desserts are here to stay.
Hey, I need to indulge too!
One of my new fave ways to spend my rollover points just so happens to be this seriously addictive Caramel Puff Corn. Wanna know the deets? Right this way!
Caramel Puff Corn
Caramel Puff Corn is like popcorn but made with puffed corn instead of traditional popcorn. Think of Pirate’s Booty or the Cheeto’s puffs – that texture, where it’s light, crisp, puffy and airy. Thankfully you can find the puff corn by “Chester’s” brand at Walmart stores on the chip aisle. It’s the butter flavor and you’ll want to grab 2 bags… or maybe 3, if you need something to nosh on while you wait for these to cook.
Making Caramel Puff Corn
To make Caramel Puff Corn, you’ll want to make your caramel sauce/coating which consists of light brown sugar, light corn syrup, unsalted butter, salt, vanilla extract, and baking soda. Baking soda adds a nice texture to the caramel so it coats evenly and has a great “bite.”
You’ll combine some of the ingredients into a saucepan and bring to a boil. Boil it for 5 or so minutes, then pour it over the puff corn in a large roasting pan or among two rimmed cookie sheets. Working quickly, you’ll toss the puff corn in the caramel sauce, then bake for an hour, stirring every 15 minutes to coat the puff corn thoroughly.
Let it cool completely and allow the caramel coating to set and voila! The most deliciously addictive, buttery Caramel Puff Corn in all the land.
But don’t say I didn’t warn you – this stuff is DANGEROUS!
Caramel Puff Corn
- 20 cups butter or unflavored puff corn, such as Chester's brand (if using Chester's, I used 2 bags)
- 1 cup unsalted butter, cubed
- 1½ cups light brown sugar
- 1/2 cup light corn syrup
- 1 tsp salt
- 1 Tbsp pure vanilla extract
- 1 tsp baking soda
- Preheat oven to 200℉. Lightly grease a roasting pan or two rimmed baking sheets with cooking spray or line with foil and grease. Likewise, you can use disposable ones. Add the puff corn to the pan(s) evenly.
- In a medium saucepan, combine the butter, brown sugar, corn syrup and salt on medium heat, stirring occasionally until the mixture comes to a boil. Continue boiling the mixture, stirring occasionally, for 5 minutes.
- Remove the caramel from the heat and stir in the baking soda and vanilla extract quickly. Working quickly and carefully, pour the caramel sauce evenly over the puff corn (do not just pour it in one spot, but try and pour it as evenly as possible over the puff corn to coat as much as you can). Toss the puff corn with the caramel sauce with a rubber spatula or wooden spoon.
- Bake for 1 hour, stirring every 15 minutes to coat the puff corn with the caramel sauce. Remove from the oven once finished and allow the puff corn to cool and the caramel coating to set, about 1 hour. You can expedite this by carefully spreading the puff corn onto wax paper-lined counters and breaking them into pieces once cooled.
- Store any leftovers airtight, at room temperature, up to 1 week.
Buttery, light, crispy and soooo irresistible! You’re going to love this one 🙂
Craving more caramel? Check out this recipe!
Have a super sweet day!