Corn Puffs Caramel Corn
Indulge in the irresistible sweetness of homemade Corn Puffs Caramel Corn! This easy-to-make treat features buttery, melt-in-your-mouth puffed corn coated in a golden layer of rich caramel, made from a simple blend of brown sugar, light corn syrup, and vanilla extract. Unlike traditional popcorn, puffed corn is free of hulls and unpopped kernels, delivering a perfectly light and crispy texture in every bite. The caramel mixture is baked to perfection, ensuring a deliciously crunchy and evenly coated snack that's ideal for parties, movie nights, or satisfying your sweet tooth. Ready in just an hour and designed to stay fresh for days, this crowd-pleasing recipe is a delightful twist on classic caramel corn that promises to be as fun to share as it is to devour.
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Recipe Information
Ingredients
- 1 cup Butter
- 2 cups Brown sugar
- 1 cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 8 ounces Puffed corn (cheese-free)
Instructions
Preheat your oven to 250°F (120°C).
Line a large baking sheet with parchment paper or lightly grease it and set aside.
Empty the puffed corn into a large mixing bowl. Ensure the bowl is big enough to allow for easy stirring.
In a medium-sized saucepan, combine butter, brown sugar, light corn syrup, and salt. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Once boiling, stop stirring and let the mixture boil for 5 minutes. It should develop a smooth, golden consistency.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble and foam slightly—this is normal.
Pour the hot caramel mixture over the puffed corn, using a spoon or spatula to coat the corn evenly. Work quickly to ensure every piece is covered.
Carefully transfer the caramel-coated puffed corn to the prepared baking sheet, spreading it out into an even layer.
Bake the puffed corn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
After 45 minutes, remove the baking sheet from the oven and let it cool completely at room temperature. The caramel will harden as it cools.
Once cooled, break the caramel corn into smaller clusters and serve. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5515 mg | 240% | |
| Total Carbohydrate | 640.7 g | 233% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 460.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
