Caramel Puffcorn
This caramel puffcorn recipe is simple to make, sweet, crunchy, and so delicious. Similar to Buc-ee's beaver corn, this sweet snack is perfect for the holidays or any time of year. Puffcorn is coated in a caramel sauce and then baked for a crunchy coating. This caramel puff corn is a must try!
Servings: 15 cups
Ingredients
- 1 (8 ounce) puffcorn
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup light corn syrup
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 250 degrees F.
- Place the butter, brown sugar, and corn syrup in a medium saucepan. Warm over medium heat while continuously stirring.
- Once the mixture starts to lightly bubble, set the timer for 2 minutes. Make sure to keep stirring.
- Remove the saucepan from the heat and stir in the baking soda.
- Pour the puffcorn into a large bowl or pan. Pour the caramel mixture over the puffcorn. Stir to completely coat.
- Spread the puffcorn out on two baking sheets lined with parchment paper.
- Bake for 40 minutes. Make sure to stir the puffcorn every 10 minutes.
- After baking, spread the caramel puffcorn out on wax paper. Break it up into pieces. Let it completely cool before serving.
Notes
- Be sure to heat the caramel mixture over medium heat. You don't want the heat to be too hot or it could burn.
- Make sure to use a large bowl or container to mix the caramel mixture with the puffcorn.
- Stir every 10 minutes while baking. This helps to make sure the puffcorn is evenly coated.
- Break it up before cooling. Once the puffcorn has baked, make sure to break it up a little before you let it cool.
Nutrition
Calories: 197kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 86mg | Potassium: 23mg | Fiber: 0.01g | Sugar: 23g | Vitamin A: 378IU | Calcium: 17mg | Iron: 0.1mg