Ingredients for Corn Puffs Caramel Corn
- 6 cups corn puffs
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- Light Corn Syrup
- 1 teaspoon baking soda
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How to Make Corn Puffs Caramel Corn
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- In a large roasting pan, spread 6 cups of corn puffs in a single layer.
- In a medium saucepan, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups packed light brown sugar, and ½ cup light corn syrup. Cook over medium heat, stirring constantly, for 2 minutes until butter is melted and sugar is dissolved.
- Remove from heat and carefully stir in 1 teaspoon of baking soda. The mixture will foam up significantly.
- Immediately pour the caramel mixture over the corn puffs in the roasting pan. Stir gently but thoroughly to coat all the puffs.
- Spread the caramel corn in a single layer on the prepared baking sheet.
- Bake for 45 minutes, stirring every 10-15 minutes to ensure even cooking and prevent burning.
- Remove from oven and let cool completely on the baking sheet. Once cooled, break apart into smaller pieces.
- Store in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
101g
Fat
18g
Carbs
14g
