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!!
Caramel Puff Corn Recipe Instructions
Caramel Puff Corn Recipe
- 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
- 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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