Beazell's Cook Book

Caramel Puffed Corn

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Caramel Puffed Corn  




3 bags butter flavored puff corn (3.5 ounces each)

2 sticks butter (1 cup)

1 cup brown sugar

1/2 cup light corn syrup or honey

1/4 teaspoon baking soda



Spray a large roasting pan or two 9x13 pans with cooking spray. Divide puff corn up between two dishes.

In medium sauce pot, combine butter, brown sugar, and corn syrup (or honey). Stir constantly while bringing to a boil over medium high heat. Once boiling, allow to boil for one minute. Remove from heat and stir in baking soda. Mixture will foam. Stir until well blended.

Pour over puff corn. Stir really well to coat. Bake at 250 for 45 minutes, stirring well every 15 minutes. Allow to cool and store in an airtight container.

If you eat it all before everyone gets home, just make sure you clean up the kitchen really well so they never know it existed. Make double next time so you can share.


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