Caramel Puffcorn
  • 2 Cups Brown Sugar, Packed
  • 1 Cup Butter
  • 1/2 Cup Light Corn Syrup
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 18-20 Cups Popped Puffcorn Snack
  1. Preheat oven to 250 degrees. Combine brown sugar, butter and corn syrup in a saucepan. Boil for 6 minutes. Remove from heat. Add salt and baking soda. Stir well. Place the puffcorn snack in a large, greased roasting pan. Pour caramel mixture over puffcorn and stir, until well mixed. Bake for 1 hour at 250 degrees. Stir every 15 minutes. Remove from oven; allow the mixture to cool completely. Break apart and store in an airtight container. Makes 18-20 Cups
This is the recipe I use for Caramel Puffcorn. It's great, since there are no hulls and it just 'melts in your mouth'. Great for really small children too. I buy the Puffcorn in the 'Gourmet Chips' section of the supermarket...usually by the 'fancy' tortilla chips. I have never seen them in the 'normal Lays/Pringles' area of the store. I believe they are called corn puffs or corn puffcorn.