No Kernel Caramel Puff Popcorn
Indulge in the ultimate snack-time treat with this irresistible No Kernel Caramel Puff Popcorn recipe! Made with crunchy, kernel-free puffed corn, this sweet delight boasts a buttery caramel coating that’s perfectly airy and crisp. Using a blend of light brown sugar, butter, and a hint of vanilla, the caramel develops a rich, golden flavor, while a touch of baking soda gives it the signature light texture that clings to every piece. Oven-baked to achieve the perfect crunch and stirred to ensure even coating, this homemade caramel puff popcorn is an easy make-ahead snack that’s perfect for parties, movie nights, or gifting. Plus, it’s kernel-free, making it a family-friendly favorite for kids and adults alike. Enjoy this easy-to-follow recipe and treat your taste buds to a sweet, salty, and utterly addictive experience!
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Recipe Information
Ingredients
- 8 cups Puffed corn
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone baking mats.
Place the puffed corn into a large mixing bowl or distribute evenly between the two prepared baking sheets.
In a medium saucepan, combine the butter, light brown sugar, and light corn syrup over medium heat. Stir constantly until the mixture is fully melted and smooth.
Turn up the heat slightly and bring the mixture to a gentle boil. Allow it to boil for 4-5 minutes without stirring to let the caramel thicken.
Remove the saucepan from the heat and stir in the vanilla extract, baking soda, and salt. The mixture will foam up—this is normal and creates a lighter, airier caramel coating.
Quickly pour the caramel mixture over the puffed corn, using a spatula to gently toss and coat the puffed corn evenly with the caramel.
Spread the coated puffed corn across the two baking sheets in an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and crispiness.
Once the caramel puff popcorn is golden and crispy, remove from the oven and let it cool completely on the baking sheets.
Break apart any large clusters and serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 644.9 g | 235% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 244.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 763 mg | 16% | |
*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.
