Quick and Easy Recipe for Caramel Puff Corn, just like caramel corn without the kernels. Great snack for movie night. Perfect hostess gift.
This caramel snack goes by many names; caramel corn puff, caramel puffcorn, caramel puff corn, I have even seen it called caramel corn pops, but those are actually an entirely different thing. Those are made with corn pops the cereal.
A caramel corn recipe could be used for caramel puff corn. The only real difference is that we use more baking powder and corn syrup when using puffcorn then we add a touch of vanilla.
I do not know the science behind why this recipe works better for puff corn, it just does. Maybe it has to do with the extra liquid.
I use corn syrup in a few applications in the kitchen. I know we should all probably be eating less corn syrup, but there are some places that other sweeteners just won’t give me the same results as corn syrup.
You could try using honey as replacement, but you will need to cook the syrup for a longer period of time as honey has more water. I do not know how much longer to boil when using honey, I have not tried it. We save our honey for honey butter, peanut butter, biscuits, and rolls.
For the puffcorn I can usually find it at the grocery store. I use Chester’s because it is what I can find in this area and I love the cheese version. MikeSells is another brand that is available at Amazon.
This recipe will be forgiving in an ounce or so in either direction. Just remember, the more puffcorn you use, the less coating each piece will have.
The baking part of this recipe is optional. Caramel puffcorn does not have to be baked. The finish product will be less crunchy. The baking time allows to caramel coating to continue cooking. Baking also helps produce a more even coating. As it bakes and gets stirred, the excess caramel in one spot transfers to other spots.
Cinnamon can be added at the same time as the baking powder. Simply mix the baking powder and cinnamon together before adding to the caramel. This will ensure an even spread of the cinnamon. I do not use a lot of cinnamon, just a hint, with 1/2 teaspoon. I use Vietnamese cinnamon, a little bit goes a long way, so you may need to add more for a stronger flavor.
Once cooled, this caramel puff corn can be drizzled with melted chocolate, just like caramel corn, for a chocolate drizzled caramel puff corn.
Salted caramel puff corn can be achieved by sprinkling 1/4 to 1/2 teaspoon coarse sea salt or Himalayan pink salt on the puffcorn as soon as the last bake is completed. Have I mentioned I am in love with Himalyan sea salt? I even us it as table salt these days.
Pour out the finished puffcorn onto non-stick aluminum foil or wax paper and lightly sprinkle the salt on top. Do not mix or the salt will start to dissolve and you will just wind up with a super salty product.
Our favorite way to serve it is the Chicago way. Mix your caramel puff corn with cheddar cheese puff corn and make a hull-less version of caramel and cheese mixed popcorn minus the plain old buttered popcorn. But if you like the plain, add it in equal parts to the caramel puffcorn and cheddar puffcorn.
For those of you not from the Chicago area a Chicago mix is a blend of plain popcorn, cheddar cheese popcorn and caramel popcorn. Only one company is allowed to call it Chicago Mix and there were lawsuits over the name. Anything even relating to the name Chicago, like Windy City, Chi-Town are not allowed to be added to popcorn. Crazy! I know!
PrintCaramel Puff Corn
Quick and Easy Recipe for Caramel Puff Corn, just like caramel corn without the kernels. Great snack for movie night. Perfect hostess gift.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
- 7 ounces puff corn
- 1/2 cup butter
- 1/2 cup corn syrup
- 1 cup brown sugar
- 1/2 tsp vanilla
- 1 teaspoon baking soda
Instructions
- Preheat oven to 250 degrees F.
- Spray a large oven proof pan with tall sides with cooking spray, alternatively you can use 2 or 3 large cake pans. I use my large roasting pan.
- Pour corn puffs into large heat proof bowl, or use a large stockpot as a bowl.
- Melt butter in a large skillet over medium heat. Add corn syrup and brown sugar, stir until combined.
- Increase heat to medium high and stir frequently until mixture starts to bubble and boil. Continue cooking and stirring for 4 minutes.
- Remove from heat and add baking soda and stir until well combined. Mixture will foam up. Continue stirring until the color is consistent throughout with no streaks of white or lighter colored sugar mixture remains.
- Pour sugar mixture over corn puffs. Mix with a spoon until all pieces are coated. It will be harder to stir as the mixture cools. If the pieces are not equally coated, it will be fine.
- Place coated corn puffs into prepared baking vessel.
- Place into preheated 250 degree F oven.
- Cook for 45 minutes, stirring well at 15 minute intervals.
- Remove from oven and allow to cool for a few minutes.
- While caramel corn puffs are warm, but not hot, separate pieces and begin placing into a large bowl to finish the cooling process.
- Once completely cooled and separated place into an airtight container or eat.
Notes
Cinnamon can be added at the same time as the baking powder. Simply mix the baking powder and cinnamon together before adding to the caramel. This will ensure an even spread of the cinnamon. I do not use a lot of cinnamon, just a hint, with 1/2 teaspoon. I use Vietnamese cinnamon, a little bit goes a long way, so you may need to add more for a stronger flavor.
Once cooled, this caramel puff corn can be drizzled with melted chocolate, just like caramel corn, for a chocolate drizzled caramel puff corn.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
- Serving Size: 1 1/2 Cups
- Calories: 244
- Sugar: 15.2 g
- Sodium: 337 mg
- Fat: 14.1 g
- Saturated Fat: 5.7 g
- Carbohydrates: 29.9 g
- Fiber: 0.3 g
- Protein: 0.7 g
- Cholesterol: 20 mg
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I made this last night and there is none left. I’ll make a double batch next time!
★★★★★
Hi Candice!
Thanks for visiting out site! If you make a double batch, I would recommend making 2 batches. The caramel coating tends to cool off fairly quickly and I have never had much luck with getting it all coated evenly, even after baking it. I also do not have a pan large enough to bake more than a single batch so I just wash my saucepan ans start all over again while the first batch is baking.