Snacks Sweet Treats

Caramel Puff Corn

The other day my son asked me to make Caramel Puff Corn.  My family likes caramel corn but they don’t like the hard kernels and the hulls plus it gets stuck in your teeth.   CARAMEL PUFF CORN is so delicious and it melts in your mouth.  I’m sorry I can’t tell you that it is calorie free too!  I can tell you though, that this will not disappoint.  The soft and buttery caramel pairs so well with the slightly salty pops I just want to warn you–once you start eating it–it’s hard to stop!  Add this recipe to your Christmas baking list because everyone will love it!

 

caramel puff corn

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Caramel Puff Corn
Author: 
Recipe type: Snacks
 
Enjoy this buttery caramel puff pops without the kernels or hulls.
Ingredients
  • 1 c. brown sugar
  • ½ cup butter or margarine
  • ¼ cup light corn syrup
  • ½ tsp. vanilla
  • ⅛ tsp. salt
  • ¼ tsp baking soda
Instructions
  1. Spray a large roasting pan with cooking spray.
  2. In medium sauce pot, combine butter, brown sugar, and corn syrup.
  3. Stir constantly while bringing to a boil over medium high heat.
  4. Boil for one minute.
  5. Remove from heat and stir in baking soda. Be careful the mixture will foam.
  6. Stir until well blended.
  7. Pour over puff corn and stir carefully to coat all puffs.
  8. Bake at 250 for 45 minutes, stirring well every 15 minutes.
  9. Pour puffs onto several pieces of parchment paper and let cool.
  10. Break into smaller seperate pieces.
  11. Store in an airtight container.
  12. *Please make sure you use a large kettle to prevent mixture from boiling over as it does bubble up after you add the baking powder.

 

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4 Comments

  • Reply
    Beth E.
    December 1, 2015 at 4:36 pm

    Yum! I was wondering about what size bag of puffs you use? I didn’t see it in the ingredients. Oh, one more question: after step #7, do you pour the mixture onto a cookie sheet? What size do you use? I’m looking forward to trying this one out!

    P.S. Love the new website!

    • Reply
      Tania
      December 1, 2015 at 9:15 pm

      Hi Beth,
      Good to see you. 🙂 I totally forgot to add the Puffcorn to the ingredients. I edited my recipe now. I use approximately 10.5 ounces. For the pans I use my largest roasting pan or two 9×13 pans. Anything will work as long as you have enough room to stir the puffcorn without throwing it over the side!

  • Reply
    Barbara
    December 1, 2015 at 8:53 pm

    Puff corn…is that like Kix? How much?

    • Reply
      Tania
      December 1, 2015 at 9:11 pm

      Hi~ Sorry I forgot to explain what it is and also put the amount! I edited my recipe now. I use Old Dutch brand Puffcorn found in the potato chip isle of your grocery store! Thanks for stopping by and for the comment too!

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