Caramel Puff Corn
Some of my favorite fall and holiday treats include caramel. And this recipe for Caramel Puff Corn is one of my favorites. It is the perfect snack to make and take to friends and family during the holidays or to have on hand for any unexpected guests that may stop by.
And did I mention what makes this even better is that there are no popcorn hulls or kernels to deal with?
Yep! That’s right. This recipe uses “puffed” popcorn, which is usually found in the chip aisle at the grocery store. But don’t worry you can use the same amount of popped popcorn instead if that is the way the wind blows ya.
The recipe includes a few steps, but nothing too hard.
Make the caramel, mix with the puff corn, bake, and spread out on parchment paper to cool.
(And try not to eat it all by yourself)- Don’t ask how I know!
This really is a great “food gift” to package for any occasion.
Put into decorative bags for a church bake sale, add it to your Christmas baking rotation, send with your kid to a sleepover party, or package in a “just because” gift basket for a friend.
Caramel Puff Corn
- 1 cup Butter
- 2 cups Brown Sugar
- 1/2 cup Light Corn Syrup
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 2 bags (10 oz) Puffed Buttered Popcorn
In a large saucepan, melt butter over medium-low heat.
Stir in brown sugar, corn syrup, vanilla, and salt.
Bring to a boil. Simmer caramel for 5 minutes or until sugar is dissolved. Stir constantly.
Remove saucepan from the stove and stir in baking soda. (Adding the baking soda will cause the caramel to slightly expand, make sure it will not overflow your pan.)
Pour caramel over puff popcorn.
Transfer popcorn into a lightly greased large roasting pan or baking dish(es) with sides.
Bake at 250°F for 1 hour, stirring every 15 minutes.
Pour out onto waxed or parchment paper to cool completely.