Quick and Easy Recipe for Caramel Puff Corn, just like caramel corn without the kernels. Great snack for movie night. Perfect hostess gift.
Buttery puff corn is coated in a crispy caramel coating for the perfect sweet and salty snack. Better make extra, it’s addictive!
Really, any caramel corn recipe could be used for whipping up a bowl of deliciousness. The only difference is that we use more baking soda and corn syrup here along with a touch of vanilla. I do not know the science behind why this makes a crispier coating when used with puffs, it just does.
Maybe it has to do with the extra liquid from the Karo syrup. 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. This is one of those times.
I use regular puffcorn I can usually find it at the grocery store. I use Chester’s because it is what I can find in this area. I love to mix a bit of their cheese version in with the caramel ones for a mix like you might find in popcorn.
The baking part of this recipe is optional. The finished product won’t be as crunchy. The baking time allows to caramel coating to continue cooking. It 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 soda. Simply mix the baking soda 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, maybe 1/2 teaspoon.
Once cooled, you could drizzle it with some melted chocolate.
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 and before it has cooled so the salt will stick.
Once it’s done baking, pour the baked puffs out onto some non-stick foil and spread it apart as best as you can so it isn’t in giant clumps. If there are any big chunks of caramel puff, gently break them apart before serving or bagging.
Caramel Puff Corn
- Roasting Pan
- Sauce Pan
- Preheat oven to 250°F.
- Spray a large ovenproof 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 a large heatproof 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 the mixture starts to bubble and boil. Continue cooking and stirring for 4 minutes.
- Add the vanilla, caramel mixture may bubble, and stir.
- Remove from heat and add baking soda and stir until well combined. The 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 the prepared baking pan.
- Place into preheated 250°F 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 or place onto nonstick foil to finish the cooling process.
- Once completely cooled and separated place into an airtight container or eat.
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