I bet you a million bucks these caramel puffcorns won’t last the night at my house. Good thing I made a reasonable sized batch this time. I think I’m getting a little smarter… We never buy snacks because they don’t last more than a day and when I make any goodies, they have about the same life span. We’re the worst, but how can you not eat these until they’re gone??
I discovered these puffcorns a few years ago and made a giant bowl of them for a NYE party. They were gone in mere minutes. No one can say no.
When you buy the bag of puffed corn at your grocery store, you’re going to be confronted with 2 kinds. Plain and butter. Get the butter. Definitely get the butter. If you do, give them a taste before starting your caramel and if they already seem pretty salty, simply omit the salt in the caramel. Mine were mildly salted, so I chose to only add 1/4 teaspoon salt.
Get yo’ snack on.Print
- Preheat oven to 250 degrees and pour puffed corn out into large rimmed baking sheet or roasting pan.
- In medium saucepan over medium high heat, melt butter, brown sugar, corn syrup, and salt.
- Stir gently and bring to a boil. Continue stirring caramel mixture at a boil for 4 minutes. If your caramel seems to be turning a darker shade around 4 minutes, immediately take off of heat!
- Take saucepan off of heat and stir in vanilla. (Be careful, it gets a little poppy!)
- Stir in baking soda and then pour entire foamy mixture over top of puffed corn.
- Stir puffed corn until fully coated with caramel and then place in oven.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from oven and let cool on wax paper.