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!
If you are a regular reader you probably know that I used to be on blogger but have now changed over to my own dot com. I am still working and figuring things out like redirecting from my blog to my new website, comment moderation and indexing all of my recipes…so please be patient. Thank you so much for stopping by. I apologize if I can’t return the visit right away as I am still trying to figure out how to comment on a blogger blog when I am on wordpress. If anyone knows…feel free to enlighten me! You can comment here or send me a facebook message. Please let me know you were here by commenting.
- 1 c. brown sugar
- ½ cup butter or margarine
- ¼ cup light corn syrup
- ½ tsp. vanilla
- ⅛ tsp. salt
- ¼ tsp baking soda
- Spray a large roasting pan with cooking spray.
- In medium sauce pot, combine butter, brown sugar, and corn syrup.
- Stir constantly while bringing to a boil over medium high heat.
- Boil for one minute.
- Remove from heat and stir in baking soda. Be careful the mixture will foam.
- Stir until well blended.
- Pour over puff corn and stir carefully to coat all puffs.
- Bake at 250 for 45 minutes, stirring well every 15 minutes.
- Pour puffs onto several pieces of parchment paper and let cool.
- Break into smaller seperate pieces.
- Store in an airtight container.
- *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.