Easy Caramel Puff Corn
This Easy Caramel Puff Corn recipe is buttery-soft corn puffs coated in a simple caramel sauce and baked into a fun candied corn puff packed with caramel flavor. It's a great snack and side for parties! It's a straightforward recipe that leaves a lasting impression.
Servings 6
Ingredients
- 1 cup butter
- 1 cup dark brown sugar
- ½ cup light corn syrup
- 1 teaspoon baking soda
- 5.5-8 ounces corn puffs Mike-sells puffcorn delites
Instructions
- Preheat the oven to 250°F.Using one of the sticks of butter, lightly rub the inside of a large roasting pan. This should not take up more than 1 tablespoon of butter. Place the puff corn into the roasting pan. *If you don't have a roaster, you need something oven-safe and large enough to be able to stir the puffs as they bake, like a large, rimmed baking sheet.
- In a large saucepan over medium heat, bring to a boil the remaining two sticks of butter, dark brown sugar, and corn syrup, stirring constantly. Once at a low boil, cook for 2 minutes.
- Remove the pan from the heat, then add the baking soda. Then stir until it foams and doubles in size. Then pour the caramel over the corn puffs and stir to evenly coat each kernel.
- Bake the caramel puff corn at 250°F for 45 minutes, stirring it every 15 minutes.
- Once baked, lay two sheets of parchment paper on a clean counter (or use cookie sheets) and spread the caramel corn out to cool and dry. As it cools, break the pieces apart.
- Store the cooled Caramel Puff Corn in an air-tight container at room temperature. While it will last up to one week, candied puff corn is best with a day or two. The coating will become tacky the longer it sits. Enjoy!