Caramel Puff Corn
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!
- 1/4 cup light corn syrup
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- 3.5 oz. 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. Spray the bowl with non-stick baking spray before adding the sauce and puffed corn to prevent it from sticking.
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.
- You can find Puff Corn in the chip aisle!
- For the perfect caramel sauce, cook until soft ball stage. What is soft ball stage? If you drop a little caramel into cool water, it will form a ball as opposed to being stringy. Try it!
- Spray the inside of the bowl used for stirring caramel and puffed corn together for easy removal and less sticking.
- Use a sheet pan with sides for the baking stage; this keeps them from falling off.
- Stir every 15 minutes during the baking stage to prevent the caramel puffed corn from sticking together.
- Let cool completely before packaging.
- These treats go great with Cinnamon Roasted Pecans.
Calories: 256kcal | Carbohydrates: 41g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 342mg | Potassium: 48mg | Fiber: 1g | Sugar: 35g | Vitamin A: 177IU | Calcium: 26mg | Iron: 1mg