Because you don't need to pop the corn or use a candy thermometer, this caramel puff corn recipe is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. —Caroline Monroe, Clinton, Wisconsin
Caramel Puff Corn
Caramel Puff Corn Tips
Where can you find puff corn in the grocery store?
You can find puff corn in the snack aisle at your local grocery store, near the popcorn. Puff corn is different than popcorn: Each light and airy puff is golden yellow, with no seeds or unpopped kernels. It melts in your mouth without leaving any tidbits behind. If you want to compare caramel puff corn to a more traditional recipe, make a batch of our courtside caramel corn alongside it to see which is your favorite. Otherwise, go for one of our other flavored popcorn recipes.
How long will caramel puff corn last?
Trust us—caramel puff corn is so delicious, you are unlikely to have any leftovers. But if you are lucky enough to have some, store them in an airtight container for up to 3 weeks.
When can you serve caramel puff corn?
Caramel puff corn is perfect for gifting in pretty, individual bags as edible party favors. But it’s also great for any snack buffet, whether it's movie night, game day or a simple family gathering. You could also put it on several different kids' charcuterie boards and it's sure to be a hit!
—Catherine Ward, Taste of Home Prep Kitchen Manager
Caramel Puff Corn
Prep Time
10 min
Cook Time
45 min
Yield
5 quarts
Ingredients
- 1 package (8 ounces) Puffcorn curls or popped popcorn
- 1 cup salted peanuts
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
Directions
- Preheat oven to 250°. In a large roasting pan, combine Puffcorn curls and peanuts. In a large heavy saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil, stirring occasionally. Boil and stir for 2 minutes. Remove from the heat. Stir in baking soda (mixture will foam up). Pour over Puffcorn mixture; stir to coat.
- Bake for 45 minutes, stirring every 15 minutes. Spread on waxed paper; cool completely. Break apart and store in airtight containers.
Nutrition Facts
1 cup: 256 calories, 17g fat (7g saturated fat), 24mg cholesterol, 289mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 3g protein.
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