December 17, 2017

Caramel Puff Corn

Posted on October 28, 2014 by in Recipes

Great Treat!

Great Treat!

BY: Christy Jordan

This stuff is absolutely divine, with a capital “D”. It has a delicious honey taste to it (regardless of which ingredient options you use) and none of the pesky hulls or kernels you encounter with traditional caramel corn. Also, since you buy the puff corn in a bag, there is no popping popcorn in preparation for making it. Just walk into your kitchen, put some stuff in a pot, pour the puff corn in a baking dish and proceed as directed!

Personally, I like this better than caramel corn because it is easier on your teeth.

Oh but Christy, have we really gotten to the age where we have to worry about whether or not something is hard on our teeth? I don’t know about you, but I sure have!

You’ll need some Puff Corn. This isn’t popcorn. There are no hulls or anything and it is baked. It sure is good! Sometimes it can be hard to find though. My Wal Mart carries the cheese flavored kind, but not the butter flavored kind you need for this recipe. I got these at Krogers for $2 a bag. Each bag is 3.5 ounces, so you end up with 10.5 ounces, which is what you need for a single recipe of Caramel Puff Corn. However, Mama’s Foodland carries bags twice this size for the same price, so maybe you’ll get lucky and find the bigger, cheaper bags. They’re all good.

By the way, if you’ve never looked for this before, it is usually near the Cheetos and such.

Ingredients

3 Bags Butter Flavored Puff Corn (3.5 ounces each)

2 sticks butter (1 cup)

1 cup brown sugar

1/2 cup light corn syrup or honey

1/4 teaspoon baking soda

 Instructions

    1. Spray a large roasting pan or two 9×13 pans with cooking spray. Divide puff corn up between two dishes.
    2. In medium sauce pot, combine butter, brown sugar, and corn syrup (or honey). Stir constantly while bringing to a boil over medium high heat. Once boiling, allow to boil for one minute. Remove from heat and stir in baking soda. Mixture will foam. Stir until well blended.
    3. Pour over puff corn. Stir really well to coat. Bake at 250 for 45 minutes, stirring well every 15 minutes. Allow to cool and store in an airtight container.
    4. If you eat it all before everyone gets home, just make sure you clean up the kitchen really good so they never knew it existed. Make double next time so you can share :)

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