This recipe goes back to when I was a kid…. I can remember my aunt making Caramel Puff Corn and all of us just crowding around the bowl eating it. I shared this some time ago, but today I’ve rephotographed the recipe (amazing how your old blog photos shame you!) and I’m resharing it because it’s just too good to miss out on!! I haven’t had it in years, so I asked my aunt for the recipe so time ago and with her permission, I’m sharing it with you guys. So huge thanks to my Aunt Beth for supplying this recipe…if you decide to make it, it’s like crack. I’m just warning you!
How to Make Caramel Puff Corn
Don’t be intimidated by this dessert. It’s so easy to make. All you need is brown sugar, butter, karo syrup, vanilla, and salt. You combine those items and bring to a boil and then add in baking soda. When you add in the baking soda, it will make the whole pan of ingredients rise up and foam and then you simply pour the liquid over top of the popcorn.
Why do I have to use hull-less popcorn?
Trust me on this one, this is SO much better with the “puff corn” or hull-less popcorn. The texture of the popcorn is great and you’ll get a nice chewy outside and soft inside. You can find puff corn in the chips aisle and it’s very inexpensive. You need to buy the plain or buttered version for this recipe, but they have cheese versions available too.
How to Store Caramel Puff Corn
I recommend storing it in a large freezer bag or in an airtight container. It stores well and will be good for upwards of a week.
This recipe is so good and it’s not hard to make it. No one ever knows what it is when I bring it…that’s kind of the funny thing. But once they try it, they can’t stop eating it. You can put it in bags as party favors, gifts, housewarming presents, and much more. Heck, even add some candy to it if you want to mix it up a bit (although it’s like candy all on its own).
I would suggest making a big bowl of it for a Teacher Appreciation Gift or end of the year teacher gift, it’s also great for Halloween parties, baby shower favors, and more!!
ENJOY!!
Caramel Puff Corn Recipe Instructions
Caramel Puff Corn Recipe
Ingredients
- 1 BAG MIKE SELL’S PUFF CORN
- 1 C BROWN SUGAR
- ½ C WHITE KARO SYRUP
- 1 STICK MELTED BUTTER
- ½ TSP SALT
- ½ TSP VANILLA
- ¼ TSP BAKING SODA
Instructions
- IN SAUCEPAN combine 1C BROWN SUGAR, ½C WHITE KARO SYRUP, 1 STICK MELTED BUTTER, ½TSP SALT
- BRING TO BOIL AND BOIL FOR 5 MINUTES STIRRING CONSTANTLY
- REMOVE FROM HEAT AND ADD ½TSP VANILLA, ¼TSP BAKING SODA
- PLACE BACK ON BURNER (HEAT IS OFF) AND STIR UNTIL FOAMY
- POUR OVER PUFF CORN AND MIX TO COAT EVENLY
- PLACE ON COOKIE SHEETS (SPRAYED WITH COOKING SPRAY) AND BAKE AT 250° FOR 30 MINUTES; STIR AFTER 15 MINUTES.
- WHILE PUFF CORN IS COOLING IN BOWL BREAK APART
Tools to make things easier:
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Hi, recipe looks great! Where on earth can find the puffed corn? Thanks.
I am sitting here sending this message with tears literally in my eyes! My husband has always ADORED popcorn in general, but an ailment (diverticulitis) stole that small enjoyment from him several years ago. He will eat puff corn on occasion (his health restricts his ability to eat – anything – so it isn’t often that he can eat puff corn.) He often laments how BADLY he misses caramel corn; telling stories from childhood of how good it was and how often he and his brother enjoyed it. When I saw your email today I ALMOST deleted it without opening, since I can’t bring myself to fix something that my husband craves and misses so badly, but SOMETHING made me look. I AM SO GLAD I DID!! I will be picking up some puff corn tomorrow!!! You have made me VERY happy and tomorrow you will be fulfilling a dream at least 8 yrs in the making!!!! THANK YOU!!!!
Aww, Lora!! You’re gonna make ME tear up now! 🙂 What a sweet note. I’m so glad you opened it and so glad you’re gonna make it…it’s my personal fave ( I MAY or may not have eaten most of it myself already…don’t tell). Thanks for your note. Hope your hubby LOVES it! xoxo
Can’t wait to make this. We are going on a shopping trips and the ladies will love this.
You won’t want to stop eating it 😉
FYI – I made this for my children (well, maybe us parents enjoyed too) many, many years ago with popcorn. Just pop up your corn, let it cool then proceed in same manner as with the puffed corn. It is truly a fall enjoyment. Really enjoy your blog.
I’m certain it would be great this way too…something about the hull-less popcorn really makes it great for me though–it’s a texture thing 😉
Is this recipe hard and crunchy or soft and chewy? Your photos look on the softer side but then you baked it so I’m not sure.
It is crunchy! The mixture is soft before you bake it, but once it is out of the oven, it hardens and becomes a nice crunchy peanut brittle.