Melt in your mouth puff corn covered in a homemade caramel make this Caramel Puff Corn the best sweet and salty treat for the holidays or any time you need a quick and easy snack! Even easier than making homemade caramel corn!
Looking for a great snack for parties or the holidays? Caramel puff corn is one you should try! It’s a really easy snack made with homemade caramel sauce – it’s always a hit when we make it!
This caramel corn puffs recipe is right up there with our favorite puppy chow snack during the holidays. It’s addictive, sweet, and always disappears!
This is the Best Sweet and Salty Snack!
- It’s crunchy and sweet! Melts in your mouth!
- The homemade caramel sauce is fool-proof and so easy to make.
- It’s great for movie nights, parties, or whenever you’re craving something crunchy!
We love our snacks around here and this one is a must-make! I know you’re going to love it.
What is Puff Corn?
Puff corn is a type of snack that is made with cornmeal. It’s baked, so it’s light and crunchy! It’s similar to popcorn in that it’s really easy to eat by the handful, but it’s definitely not the same thing. You can usually find bags of it in the snack aisle at the grocery store.
We’re taking that crunchy, crispy puffed corn and turning it into the most delicious caramel snack! The caramel sauce is super easy to make with just butter, brown sugar, corn syrup, and baking soda.
How to Make It
Get everything ready before you start making it. So, preheat the oven to 250°F and line a rimmed baking sheet with parchment paper.
Spread the puff corn on the baking sheet in an even layer and set it aside while making the caramel sauce.
In a large saucepan, melt the butter with the brown sugar and corn syrup over medium-high heat. Whisk it continuously until it starts to boil, and then boil it for two minutes.
Add the baking soda to the butter and sugar mixture. It will foam up initially but will subside as you cook it. Cook it for one to two minutes or until it’s not as foamy.
Pour the caramel over the puff corn and stir it around the baking sheet until it’s evenly coated.
Bake the caramel puff corn for 45 minutes. Stir it every 10 to 15 minutes so it bakes evenly.
Let it cool and then break it into smaller pieces and it’s ready to serve!
Remember to get your baking sheet ready with the puff corn on it before you make the caramel sauce. That way, you can pour the hot sauce over it without waiting.
When you make the caramel, stir carefully so you don’t splash sugar on the sides of the pan. This can cause the sugar to crystallize and make your sauce grainy. So, stir frequently but gently.
Don’t leave out the baking soda! It is an important ingredient in the caramel sauce and keeps the caramel soft even after it cools. If you leave it out, the sauce will harden and be really chewy.
It keeps well at room temperature for up to a week! Just keep it in an airtight container. It’s perfect for gifting since it keeps so well!
If you’ve never tried it, I think you’re going to love these caramel corn puffs! It’s an easy treat and everyone always loves it – they can’t stop with just one handful!
More Sweet and Salty Snacks!
- My oven Caramel Corn is so easy to make and a great party snack or movie night treat!
- Pretzels, peanut butter, and chocolate combine to make the Best Chocolate Dipped Pretzels!
- Making your own Chocolate Dipped Potato Chips is really easy! This is a great snack to make for gifts, or keep it all to yourself!
Be sure and tag me on Instagram @julieseatsandtreats or #julieseatsandtreats! You’ll love this as much as we do, I’m sure! Leave a five-star rating below and let me know!
- 9 oz bag puff corn
- 1 c. butter
- 1 c. packed brown sugar
- ½ c. light corn syrup
- 1 tsp baking soda
- Preheat the oven to 250 degrees.
- Line a large rimmed baking sheet with parchment paper and spread puff corn out evenly. Set aside.
- In a large saucepan heat butter, brown sugar and corn syrup over medium-high heat, whisking frequently, until it reaches a boil and boil for 2 minutes.
- Add baking soda to the mixture. This will cause the mixture to foam. Continue to stir until it is not foaming as much. This will take about 1-2 minutes.
- Pour caramel mixture over the puff corn and stir until evenly coated. Spread out puff corn evenly on a sheet pan.
- Place the sheet pan in a preheated oven for 45 minutes. Stir at least every 10-15 minutes.
- Remove from the oven and let cool. Break into smaller pieces.
- Store in an airtight container or Ziploc bag for up to one week.
- Remember to get your baking sheet ready with the puff corn on it before you make the caramel sauce. That way, you can pour the hot sauce over it without waiting.
- When you make the caramel, stir carefully so you don’t splash sugar on the sides of the pan. This can cause the sugar to crystallize and make your sauce grainy. So, stir frequently but gently.
- Don’t leave out the baking soda! It is an important ingredient in the caramel sauce and keeps the caramel soft even after it cools. If you leave it out, the sauce will harden and be really chewy.
- It keeps well at room temperature for up to a week! Just keep it in an airtight container. It’s perfect for gifting since it keeps so well!