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Caramel Puff Corn

This Caramel Puff Corn is addictive, crispy, light and puffy and SO simple to make! Such a fun twist on caramel popcorn!
Prep Time2 hours
Cook Time1 hour 5 minutes
Total Time3 hours 5 minutes
Course: Dessert, Snacks
Cuisine: Dessert
Servings: 20 cups

Ingredients

  • 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
  • cups light brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp salt
  • 1 Tbsp pure vanilla extract
  • 1 tsp baking soda

Instructions

  • 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.

Notes

I recommend using Chester's brand butter puff corn for this recipe! I found it at Walmart in the chip aisle.