Puffed Caramel Corn Recipe
This puffed caramel corn recipe is a little bite of nostalgia. Easily made with butter, brown sugar, vanilla, and baking soda. Enjoy the salty and sweet flavors of this classic snack whenever the craving strikes – the recipe is that easy! And foolproof!
Servings: 20 servings
Large Rimmed Baking Tray
- 1 ½ cups unsalted butter
- 1 ¾ cups brown sugar
- 1 cup corn syrup
- 1 ¼ tsp. vanilla
- 1 tsp baking soda
- 10 ounces Puff Corn such as Old Dutch
Preheat oven to 250 degrees and line a large rimmed baking sheet with tin foil (or use two medium sized trays). Dump Puff Corn onto the baking tray into a single, even layer and set aside.
In a large saucepot, melt the butter and the sugar, stirring well to combine. Add the corn syrup and the vanilla extract, stirring to combine. Bring mixture up to a bubble and remove from heat. Stir in baking soda (mixture will bubble and foam, this is ok!).
Pour caramel sauce over puff corn and mix well to ensure every piece is coated with caramel. Again, make sure the puff corn is in an even layer.
Baking in preheated oven for 45 minutes, stirring every 15 minutes.
Remove from oven and spread caramel corn out onto a large piece of parchment paper to cool. When cool, break up any large pieces before storing in an airtight container for up to one week.
- The caramel corn will foam up while baking, this is normal. For that reason, it's important to use rimmed baking sheets to avoid the caramel from spilling over the sides and burning on the bottom of the oven.
- Recipe adapted from Old Dutch.
Serving: 0.5ounce | Calories: 352kcal | Carbohydrates: 36g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 33mg | Sugar: 35g | Vitamin A: 473IU | Calcium: 25mg | Iron: 1mg