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Corn Puff Caramel Corn Recipe

Corn Puff Caramel Corn Recipe

Because you don't need to pop the corn or use a candy thermometer, this 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
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:20 servings


  • 1 package (8 ounces) Puffcorn curls or popped hulled popcorn*
  • 1 cup salted peanuts
  • 1 cup butter (no substitutes)
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda


  • 1. Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a heavy 2-qt. saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat.
  • 2. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers. Yield: 5 quarts.

Nutritional Facts

1 cup: 240 calories, 14g fat (6g saturated fat), 25mg cholesterol, 303mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

Reviews for Corn Puff Caramel Corn

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Reviewed Dec. 12, 2015

"I made 4 batches of this for our cookie Walk at church. It's always a hit! Delicious with or without the peanuts!!!!"

Reviewed May. 21, 2012

"What a great recipe. Didn't have any peanuts, put in pecans instead. My son said to add milk chocolate chips. Came out terrific! *****"

Reviewed Feb. 11, 2011

"We love this. We just leave out the peanuts."

Reviewed Dec. 14, 2010

"This is so yummy and by far much better than traditional caramel corn. No kernels to get chomp on with this one!!! A must at Christmas! I leave out the peanuts as my family isn't crazy about them in it."

Reviewed Nov. 28, 2009

"This is absolutley fantastic! Better than crunch and munch or popcorn balls anyday."

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