When I stopped in on a friend this summer, I couldn’t help but notice her kitchen counter was covered with drying caramel corn. I mean, I tried not to notice (because I’m trying to lose weight, dagnabbit!), but caramel corn is just not a thing I can ignore. I looked closer at it, and then got really close.
“Where in the world did you find popcorn that pops up so large?” I asked.
Her boyfriend piped up. “It’s not popcorn–I used puffed corn.”
I’m pretty sure an exclamation mark went off over my head. I loved this idea. He urged me to try it and as soon as I did, I knew I had to make some. He didn’t share his recipe but I just went with the recipe I always use, omitting the salt, halving it and using the puffed corn instead of popcorn. It was a hit at a family reunion and got devoured pretty quickly.
While I prefer caramel corn made with real popcorn, this is more of a snacky treat that is particularly appealing to kids and teens. It has a light coating of caramel and has a nice, salty taste and airy, crispy crunch from the puffed corn. That salty-sweet-puffy crunch can get pretty addicting! Try it out at a children’s Halloween party or pass it out to guests at a holiday party. Just try not to nibble on it while it’s cooling or you’ll have to make a second batch! I may or may not know this from experience.
CRISPY CARAMEL PUFFED CORN
Printable recipe
Printable recipe with picture
1 (8 oz) bag butter flavored puffed corn
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon baking soda
Preheat oven to 200 degrees F. Pour puffed corn into a large bowl. Melt butter over medium heat, then stir in brown sugar and corn syrup. Bring to a boil over medium heat and boil, without stirring, for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over the puffed corn and stir to coat well. Bake in a roaster or two jelly roll pans for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry, separating pieces with a silicon spatula as you go. Serve once cool or store in an airtight container.
Recipe by Veronica Miller, inspired by Gary R.
Veronica's Cornucopia 
Another hit with the kids!
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Yeah, the kids and teens gobbled it up before adults had a chance to try it!
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Veronica this is cool!!! I’ll be making this for Halloween party snacks.
L
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Interesting! I’m a popcorn lover, and this looks like a perfect snack.
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Veronica – genius! Love, love this idea! :D
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I don’t think I’ve ever had puffed corn! I wonder if I can find it here, I’d love to make this! Looks delicious, Veronica!
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Here, you can find it right along with the chips. Make sure you don’t get something funky like cheddar or ranch flavored, though.
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now this is something I would love! I love caramel corn but the popcorn is rough on my teeth. I have never seen puffed corn anywhere though. Rice and wheat, yes….but not corn
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Look for it on the chips aisle. You can buy it as a breakfast cereal but this is NOT actual puffed corn. It is majorly processed, salt & butter flavoring added corn stuff that is puffy and light. Not healthy but then again, if you’re going to add caramel to anything, it really doesn’t matter if it’s healthy or not b/c it certainly isn’t after that!
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I don’t think I’ve had puffed corn since I was about 10 but I still remember it! Yummers! This looks awesome! I’ll have to do this for the kids with their next sleepover! Thanks!
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I am making the crispy carmel puffed corn…..I used two (2) 31/2 oz. bags of buttered puffed corn……all of my puffed corn was not covered with the saude……seems like 7 oz. of the corn is too much! Your reciped calls for a 8 oz. bag of puffed corn.
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I made the recipe to have a very light coating of the caramel, but if you want more, you could double the sauce.
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I have been making this for years. Always a huge hit. My husband is kinda going through withdrawls right now. The two grocery stores that sold the butter flavored puffed corn only sell white cheddar now. I am going to Walmart to try and get some tomorrow. I only bake mine for like 15 minutes then stir and bake for 5 more. It results in a bit softer texture, not so crunchy. I love it that way. Sometimes I make a batch with pecans and drizzled chocolate. but the hubby loved the original. I make 4 batches every time. It still gone in two day. I do have 5 kids though. 4 being teenagers. 1 10 year old who thinks she is a teenager. lol. Everyone should try it, i always make this when i make my Christmas cookies. this is always a surprise hit in a baggy with the cookies and a Christmas gift. Everyone will think you are a Goddess!
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I make this, it is awesome! Got the recipe from a day care worker about 7 years ago. Glad my son went there otherwise I would have never known about this yummyliciousness.
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Very cool!
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Will try this recipe very soon.. Like the idea of using puffed corn that has no hulls which bothers some folks. Thanks much. dmn
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