Caramel Corn Puffs

Today is National Caramel Corn Day.

In honor of this delicious celebration, I’m sharing a recipe I  got from my cousin’s lovely wife (who also happens to be a dear friend).

These puffs of corn are a fun twist on a traditional classic treat.


1 bag of puffcorn

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 teaspoon vanilla

1/4 teaspoon salt

1/4 teaspoon baking soda

Optional: 1 cup of cocktail peanuts


Pour puffed corn into bowl large enough for easy mixing. (If including peanuts, add them to the bowl.) Line a large baking sheet or roaster pan with parchment paper, spray with non-stick spray and set aside. Preheat oven t0 250 degrees.

Combine brown sugar, butter, corn syrup, vanilla, and salt in a heavy saucepan. Over medium heat, stir to combine ingredients. Bring to a boil (stirring constantly)  Boil for three minutes.

Remove from heat, add baking soda, and stir. The mixture will foam.

Pour over puffed corn and stir until all pieces are evenly coated. Work quickly as the caramel sets up fast.  Spoon puffed corn onto the prepared baking sheet. Bake for an hour, stirring every fifteen minutes.

Cool. Break into pieces, and enjoy!


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