Puff Corn Caramel Balls
Get ready for a sweet and salty treat like no other with these irresistible Puff Corn Caramel Balls! Made with butter-flavored puff corn and coated in a luscious homemade caramel sauce, this recipe strikes the perfect balance between light, airy crunch and rich, buttery sweetness. The caramel, crafted with brown sugar, light corn syrup, and a dash of vanilla, creates a glossy, golden coating that bakes to perfection in just 45 minutes. Formed into convenient bite-sized balls, they’re a fun and portable snack ideal for parties, holiday treats, or simply satisfying your sweet tooth. With minimal prep time and easy-to-follow steps, this crowd-pleasing recipe is a must-try for caramel lovers. Perfectly crispy, chewy, and delightfully addictive, these caramel balls will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 7 ounces Puff corn (butter-flavored)
- 1 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 1 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 200°F (93°C). Line a large baking tray with parchment paper or a silicone baking mat for easy cleanup.
Spread the puff corn evenly across the prepared baking tray and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and light corn syrup until combined, then bring to a gentle boil, stirring constantly.
Once boiling, allow the mixture to boil undisturbed for 2 minutes. Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The caramel mixture will foam up slightly—this is normal.
Pour the caramel evenly over the puff corn on the baking tray. Use a spatula or spoon to gently toss and coat the puff corn with the caramel.
Transfer the baking tray to the preheated oven and bake for 45 minutes, stirring every 15 minutes to evenly coat the puff corn with the caramel.
Remove the tray from the oven and let the caramel-coated puff corn cool slightly (about 3–5 minutes) until it's cool enough to handle but still pliable.
Quickly use lightly greased hands to form the puff corn into small bite-sized balls, about 2 inches in diameter. Place the formed balls on a sheet of parchment paper to finish cooling and set completely.
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 517.0 g | 188% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 415.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 561 mg | 12% | |
*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.
