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Nutrition Facts
Serving Size 1 (56g) Recipe makes 15 servings
Calories 212
Calories from Fat 112		(52%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 186mg		7%
Potassium 92mg		2%
Total Carbohydrate 26.8g		8%
	Dietary Fiber 0.4g	1%
	Sugars 17.6g
Protein 0.6g		1%
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Caramel Puff Corn

Recipe #80247 | 50 min | 5 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Linorama
Jan 6, 2004

Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too.

SERVES 15 (change servings and units)

Ingredients

1 (8 ounce) bag puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Directions

1
Place puff corn in a large roaster pan.
2
In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3
Add the baking soda- this will cause the caramel mixture to foam up.
4
Stir well and remove from heat.
5
Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6
Remove from oven, spread out onto wax paper to cool.

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Featured Reviews for This Recipe

From: QueenBee49444

On Nov 5, 2009

A co-worker brought this to work today. We couldn't stop eating it!!! I'm got the ingredients to make it this weekend. Yum! Thanks for posting the recipe.

0 people found this review helpful

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From: cookin kell

On Nov 5, 2009

This is highly addictive! I was looking for a good caramel corn recipe for a Thanksgiving munchie and ran across your recipe. This is so easy and soooo good! I made a test batch now and could not stop eating before I put it in the oven. I lined a jelly roll pan with parchment and also cooked caramel a little longer than the recipe. I used Chester (Cheeto) brand butter flavor puffcorn. Would also be great with pecans or peanuts added! Wonderful!

1 person found this review helpful

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From: Echo0502

On Jan 8, 2008

We LOVE this ! It just couldn't get any better. One little secret? Cook the sugar/butter mixture to about 310 - 320 degrees. ((hard crack stage). If you don't boil it at least to that temp, the caramel never "sets" and the caramel corn is chewy and spongy, not crisp and hard.

6 people found this review helpful

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From: Theresa P

On Nov 28, 2004

Just getting around to reviewing this after a few weeks . My 2 nieces just love this stuf !! Great to do with kids and easy too . Very much like caramel corn but , without those nasty , hard hulls and unpopped corn kernels !! Love it !!

6 people found this review helpful

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