Caramel Puff Corn takes an ordinary snack food and turns into a sweet treat that you won’t be able to stop yourself from eating! Seriously, this treat is addicting. And, it’s cheap to make!
Buttery caramel combines with the salty goodness of puff corn in this recipe which is sure to be loved by all who try it.
You know what puff corn is, right? That childhood memory of the yellow puffed corn that made an awesome salty snack. Who knew that it could be morphed into the most delicious crack, I mean snack of all time.
This Caramel Puff Corn is a perfect addition to any get together – especially at the holidays. Or even better, what a great gift. It’s also budget-friendly compared to other holiday goodies such as nuts.
Caramel Puff Corn
It is the same story but with a different recipe as we’ve told on here before. This recipe once again comes from a co-worker of Barbara’s. At every pitch-in, everyone demands that she brings this because they all love it so much.
Barbara asked her to share, and she was delighted to pass it on for us to share on here.
The best part of her sharing was when she was walking Barbara through the steps, and she explained how to know when the sugar was exactly right. Her mom taught her, and she passed it on to Barbara. The look on her face as she talked about her mom was priceless.
So what’s the secret?
The caramel sauce is ready when it’s at a “soft ball” stage. This means that if you drop a little drop of the sauce into cool water, it will form a ball as opposed to being stringy. Try it!
HOW TO MAKE CARAMEL PUFF CORN
In a saucepan, heat butter, brown sugar, corn syrup and salt until it comes to a rolling boil. Boil rapidly for 1 minute or until it comes to the soft ball stage. Remove from heat, and pour over puff corn. Spread onto a baking sheet that has been sprayed with non-stick cooking spray. A pan with sides is the best option. Bake in a 200 degree F oven for 1 hour, stirring every 15 minutes. Let cool. Package it up in pretty containers to make the perfect gift.
- 1/4 cup light corn syrup
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 3.5 oz. bag butter-flavor puffed corn
Preheat oven to 200 degrees F.
Add corn syrup, butter, brown sugar and salt to a saucepan.
Over medium heat, bring the mixture to a rolling boil for 1 full minute or until the sauce is at the soft ball stage.
In a bowl, pour the caramel sauce over the puffed corn, stirring constantly until evenly coated.
Pour onto a large sheet pan that has been sprayed with cooking spray.
Cook at 200 degrees for 1 hour, stirring every 15 minutes.
Cool on the pan.
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