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Corn Puff Caramel Corn


  • 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


  • 1. Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy 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.

Nutrition Facts

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


Average Rating:
  • volson
    Dec 19, 2018
    This is absolutely the best caramel corn, ever! I’ll be making my ninth batch today. I make several batches for our church cookie walk and it’s always gone. Also make a batch for my son to take to work. It’s a nice change from Christmas cookies! ????
  • talon49
    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! *****

  • DKM2
    Feb 11, 2011

    We love this. We just leave out the peanuts.

  • zula154
    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.

  • pilgrimflight
    Nov 28, 2009

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

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