Caramel Puff Corn Recipe (Easy & Delicious!)

This caramel puff corn recipe is the perfect sweet and salty snack for movie night, game day, or gift giving! It’s like caramel popcorn, but it’s fluffier, and you don’t have to worry about unpopped kernels. No one can stop eating it!

PUFFCORN = INSTANT FAVORITE

My white chocolate puffcorn is such a hit every Christmas that I decided it was time to try another variation. This one is more like crunchy caramel corn, and it is just as well received by friends and neighbors.

We hand out about 50 plates of homemade goodies to neighbors, and I always include a gluten free option for friends who can’t have it. But gluten intolerant or not, EVERYONE raves over the puffcorn treats.

So if you want an easy snack that everyone from little kids to grandparents go crazy for, give this puffed caramel corn a try!

What is puffcorn?

Puffcorn (sometimes called corn puffs or corn pops) is a crunchy snack that tastes like popcorn, but has a more airy texture. It is made from cornmeal, so you don’t have to worry about popcorn hulls.

Basically it is like a puffy Cheeto without the cheese. It is sold on the chip aisle at my local grocery store, but around the holidays sometimes they place it on an endcap.

How to make caramel puffcorn

1. PREP – Dump the puff corn into a large heat-safe bowl. Spray a large baking dish with sides (or large roaster pan) with cooking spray. Preheat oven to 250°.
2. SAUCE – Bring butter, brown sugar, and corn syrup to a boil in a large pot over medium or medium high heat. Boil for 2 minutes, stirring constantly. Remove from the stove and stir in the vanilla and soda. The soda will make it foam up quite a bit.
3. COAT –  Pour the caramel mixture over the puffcorn and stir to coat.
4. BAKE – Spread puffcorn in the prepared pan. Bake at 250 degrees for 35-40 minutes, stirring every 10-15 minutes.
5. COOL – Spread onto silicone liners or parchment. When cool enough to touch, break apart into small pieces so it’s easier to eat.

 You can store caramel puff corn at room temperature in an airtight container for several weeks.

PRO TIPS:

• Don’t stress too much when you toss together the puffcorn mixture. It’s fine if not all the pieces are coated evenly, because you will continue to stir it as it is baking.
• It is easist to stir the puffcorn if you bake it in a single layer in a large pan with sides. It’s a little trickier with a half sheet pan, but it’s totally possible – just stir carefully.
• Don’t forget to break it into pieces before it cools completely. It’s much easier to eat if it’s in small chunks instead of all clumped together.

CARAMEL PUFF CORN RECIPE VARIATIONS:

• For a less sweet treat, you can use a larger bag of puffcorn. I’ve even made it with a 15 ounce bag, and it isn’t quite as decadent, but it is still spectacular!
• For a warm fall flavor, you can add 1/2-1 teaspoon of ground cinnamon with the brown sugar. For a spicy sweet combination, add a pinch of cayenne pepper.
• After it cools, you can drizzle it with melted chocolate. I like semi sweet or dark chocolate to balance out the sweetness.
• It is amazing with some salted, roasted peanuts stirred in with the puffcorn before you add the caramel sauce.

MORE EASY SWEET TREATS:

• Sweet Chex Mix Recipe
• Peanut Butter Popcorn
• Brown Butter Rice Krispie Treats
• Cinnamon Roll Popcorn
• Cornflake Candy Recipe
• Christmas Peanut Butter Balls
• Saltine Toffee

Caramel Puff Corn Recipe

Kara

Light and fluffy puffed corn smothered in caramel coating and baked until crispy. A great snack for anyone who loves a salty sweet treat!

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Prep Time 12 minutes mins

Cook Time 40 minutes mins

Total Time 52 minutes mins

Course Dessert: Candy

Cuisine American

Servings 12 servings

Calories 235 kcal

Equipment

• Pyrex Glass Mixing Bowls with Lids
• Farberware Stainless Steel 2-Quart Covered Saucepan 

Ingredients

  

1x2x3x

• 8 ounces puffed corn (plain or butter flavor)
• 1 cup salted butter
• 1 cup light brown sugar
• ½ cup light corn syrup
• 1 tsp baking soda
• 1 tsp vanilla extract

Instructions

 

• Pour puff corn into a large, heat-safe bowl. Spray a large roasting pan or baking sheet with cooking spray. Preheat oven to 250 degrees.
• Combine butter, brown sugar, and corn syrup in a large saucepan. Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in the soda and vanilla. The soda will foam up quite a bit!
• Pour the caramel sauce over the bowl of puffcorn. Stir quickly until all the pieces are coated.
• Spread in the prepared pan. Bake in the preheated oven at 250° for 35-40 minutes, stirring every 10 minutes or so.
• Spread out on silicone liners, parchment paper, or wax paper.
• Let sit for just a few minutes until cool enough to touch. Break apart into bite sized pieces.

Notes

To test if your caramel puffcorn is done, let one piece cool. Test it to see if it's crunchy. If not, add a few more minutes.

Nutrition

Serving: 1gCalories: 235kcalCarbohydrates: 26gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 240mgSugar: 26g

Keyword caramel puff corn

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Buttery caramel corn puffs are easy to whip up, and make a sweet and salty treat that is hard to resist!