Caramel Puff Corn Recipe + VIDEO - The Recipe Rebel (2024)

Table of Contents

Table of Contents Why Caramel Puff Corn is better than Caramel Corn: Tips for making this Caramel Puff Corn recipe: Caramel Puff Corn Ingredients Instructions Nutrition Information You May Also Like Chocolate Peanut Butter Pretzel Candies Peppermint Bark Fudge Peppermint Bark Cheesecake Dip Reader Interactions Comments Leave A Reply FAQs References

The Recipe Rebel / Desserts / Candy

written by Ashley Fehr

5 from 12 votes

Prep Time 5 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 10 1 cup servings

Jump to Recipe

Last updated on June 1, 2020

This Caramel Puff Corn is a crazy addictive snack, perfect for holiday gift-giving or game day snacking! It’s EASIER than caramel corn with all that sweet salty flavor.

Caramel Puff Corn Recipe + VIDEO - The Recipe Rebel (2)

Why Caramel Puff Corn is better than Caramel Corn:
Tips for making this Caramel Puff Corn recipe:
Caramel Puff Corn Recipe

So I first tried Caramel Puff Corn last Christmas at a family gathering.

I mean, you see it on the buffet table, and you’re all like, “someone really took a shortcut with the caramel corn”, and frown disapprovingly, and then you taste it.

And then you taste it again and again and again and you carry the bowl off the table and find a corner to hide in and down the whole thing.

Because this Caramel Puff Corn is not a downgrade from your Christmas caramel corn. Dare I even say I like it a little better?

I can definitely see a few more variations of this stuff coming for holidays to come!

Why Caramel Puff Corn is better than Caramel Corn:

I mean, let’s get real I’m never going to turn down a bowl of caramel corn either but if I had to choose, I’d choose puff corn every time. The downside is I guess it’s not quite as healthy, since popcorn is a whole grain without other chemicals. But do you know anyone who eats caramel corn to be healthy?

Me neither.

Caramel Puff Corn Recipe + VIDEO - The Recipe Rebel (3)

Caramel Puff Corn is way easier to make because you take out the popping and the tedious act of sorting through the popped corn for all the kernels and half-popped, will-surely-mean-a-trip-to-the-dentist kernels.

Instead, you skip right to the caramel and are munching on your caramel popcorn in record time with much less fuss.

Also, the puff corn has a saltier flavor, which balances out the sweetness of the caramel in a way that regular air-popped corn does not. And since I love a sweet and salty combo, I’m all over this. (If you prefer a less salty flavor, you can definitely use regular air-popped popcorn, just be sure to remove all of the kernels).

With the crispy exterior and seriously melt in your mouth interior, it’s really a snack that can’t be beat.

Caramel Puff Corn Recipe + VIDEO - The Recipe Rebel (4)

Go make a big batch and hand it out as all of your Christmas gifts this year! Shopping, done. Winning at post-kids-bedtime snacks, check.

Tips for making this Caramel Puff Corn recipe:

Keep your eyes on the gold. Once that sugar starts boiling, you’re going to want to watch it closely. It can easily burn if you’re not careful, so you’ll want to whisk steadily once it starts to simmer.
Parchment, parchment, parchment. Parchment paper is not really necessary (it is), but it’s going to save you so much mess and unnecessary clean up. Trust me, no one wants to scrub a sheet pan full of dried on caramel.
Bake and stir. The baking helps to set the caramel so that it is firm and crunchy. Stirring the popcorn helps to make sure that all pieces are evenly coated and that they all dry accordingly. The 15 minutes for stirring is flexible though, if you only stir it once or twice during the baking process you will be fine. The deeper your caramel puff corn layer, the more you should stir.
Gather some friends around, because you’re not going to be happy with me if you eat the whole 10 cups all be yourself fresh out of the oven 😉

Pin this recipe to save for later

Pin this recipe to your favorite board

Caramel Puff Corn

written by Ashley Fehr

5 from 12 votes

This Caramel Puff Corn is a crazy addictive snack, perfect for holiday gift-giving or game day snacking! It’s EASIER than caramel corn with all that sweet salty flavor.

Save

Review

Prep Time 5 minutes mins

Cook Time 57 minutes mins

Total Time 1 hour hr 2 minutes mins

Cuisine American

Course Snack

Servings 10 1 cup servings

Calories 337cal

Ingredients

▢ 10 cups popcorn twists 175 grams (also called Puff Corn)
▢ 1 cup unsalted butter 225 grams
▢ 1 cup brown sugar packed, 155 grams
▢ 1/2 cup corn syrup 130 grams
▢ 1 teaspoon baking soda

Instructions

Preheat oven to 250 degrees F.
Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.
In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.
Boil and stir 2 minutes, then add baking soda. It will foam up — continue cooking and whisking for 1-2 minutes until foam settles down slightly.
Pour caramel over popcorn and stir to coat evenly. Bake for 45 minutes, stirring every 10-15 minutes.
Remove from the oven, let cool for 5-10 minutes and then break into smaller pieces as desired. Store in an air tight container or ziploc bag 1-2 weeks.

Nutrition Information

Keywords caramel corn, caramel popcorn, christmas, edible gift

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Tried this recipe?

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Shirley says
December 29, 2023 at 5:00 pm
What happens if you use margarine, please? KNOW the recipe specifically says NOT to… my friend can’t have butter…
Thank you .
Reply
- The Recipe Rebel says
  January 1, 2024 at 5:46 pm
  Hi Shirley, I haven’t tested it out myself but I believe it could work. If you decide to experiment, I’d love to know how it goes!
  Reply
Lizanne says
December 21, 2021 at 4:32 pm
Do you use white or golden corn syrup?
Reply
- The Recipe Rebel says
  December 21, 2021 at 5:47 pm
  Hi Lizanne! Either is fine, I think I normally have white in my cabinets!
  Reply
  - Lizanne says
    December 22, 2021 at 7:21 pm
    Thank you for the recipe. I used the crown golden corn syrup and it tastes amazing.
Carol says
December 20, 2021 at 2:54 am
Can you use bee hive golden corn syrup
Reply
- The Recipe Rebel says
  December 20, 2021 at 8:48 pm
  Hi Carol! I’ve not tested this with that particular syrup but it might work! If you decide to experiment, let me know how it goes!
  Reply
Carol says
December 20, 2021 at 2:35 am
Can you freeze it once it’s cooled?
Reply
- The Recipe Rebel says
  December 20, 2021 at 8:46 pm
  Hi Carol! I do not believe this can be frozen. Hope you enjoy them!
  Reply
  - Stephanie says
    December 22, 2022 at 8:42 am
    I have frozen it with no problems.
  - The Recipe Rebel says
    December 31, 2022 at 9:04 am
    Thanks for the feedback!
Cyndi says
December 24, 2020 at 4:17 pm
Better if you mix the popcorn puffs and Carmel sauce in a large Dutch oven type pot and then put on baking sheets. Works much better.
Reply
- Ashley Fehr says
  December 28, 2020 at 1:02 pm
  This works just fine, thanks 🙂 Since you stir 2-3 times during baking, it really doesn’t make a difference.
  Reply
Janet Bieghler says
See Also
Easy Chocolate Caramels Recipe
July 15, 2020 at 12:37 am
I made this as directed. It was too sweet. You said 10 cups of puffs. I looked at other recipes and they called for two bags of puffs. 10 cups was just one bag. The caramel was the same on the other recipes, but more puffs. The flavor of the caramel is great, just needed more puff corn. Definitely not just 10 cups as stated. Next time.
Reply
- Ashley Fehr says
  July 15, 2020 at 7:50 pm
  I would guess that the other recipes puffs are not coated well, which is fine, if that is the way you like it.
  Reply
Betty Larrison says
December 31, 2019 at 5:09 pm
I did the recipe as directed and I make it again thank you Happy New years
Reply
- Ashley Fehr says
  January 6, 2020 at 12:22 pm
  Thank you Betty!
  Reply
Janet Gates says
November 15, 2019 at 10:31 am
It’s the best! I use what we call puffed corn
Hard to stop eating it. Getting ready to start making it now.
Reply
- Ashley Fehr says
  November 18, 2019 at 4:46 pm
  Thanks Janet! It’s a favorite here too!
  Reply
Dawn says
February 12, 2019 at 12:39 pm
I’ve had this before with a taste of cheesecake. I heard it’s just pudding mix. When do you think you would sprinkle the dry pudding mix on? I was thinking once y pour Carmel over puff corn?
Reply
- Ashley Fehr says
  February 13, 2019 at 11:04 am
  I’ve actually never heard of that! I have no experience with that, but if I was going to try it I’d probably mix some into the caramel 🙂
  Reply
- Dolores McNeary says
  December 11, 2020 at 8:35 pm
  Trish Yearwood has a recipe called Pandora’s Box, using the puff corn and white candy melts. So easy and so delicious.
  Reply
Kate says
December 31, 2018 at 9:43 pm
I burnt mine!! Literally the difference of ten seconds and the caramel was tainted. Such a bummer! Other than that, it turned out perfectly! I will have to try again and be more careful 🙁
Reply
- Ashley Fehr says
  January 2, 2019 at 1:00 pm
  I’m so sorry to hear that! I hope you’ll give it another try <3
  Reply
- Justina McCarthy says
  January 6, 2021 at 8:33 pm
  We made a double boil with a pot of boiling water and a metal mixing bowl. I don’t trust our burners to be consistent, and this helped to heat things evenly.
  Reply
Martin Brasted says
December 20, 2018 at 6:12 am
To be healthier and taste better, sub maple syrup for the corn syrup, and 225 temp for baking seems plenty, and maybe softer kernels; can’t beat this for snack everyone likes.
Reply
Curtis Ackerman says
December 19, 2018 at 5:20 pm
I made it before and I Love it
Reply
- Ashley Fehr says
  December 22, 2018 at 2:54 pm
  So happy to hear that!
  Reply
Sandy Helfer says
December 17, 2018 at 12:52 pm
Your nutritional information does not state the serving size. I think there is more than 337 calories in the entire batch. lol
Reply
- Ashley Fehr says
  December 19, 2018 at 10:34 am
  The recipe states the number of servings. Unfortunately, I don’t know the exact weight or volume of a serving but it would be easy to figure out if you weigh the entire batch, and then divide by the number of servings.
  Reply
Toni says
December 14, 2018 at 12:25 pm
These are totally addictive! A new favorite snack in our house!
Reply
- Ashley Fehr says
  December 17, 2018 at 11:07 am
  Thanks Toni!
  Reply
Anna says
December 14, 2018 at 12:17 pm
This is perfect for our movie nights! Nothing beats caramel corn!
Reply
- Ashley Fehr says
  December 17, 2018 at 11:07 am
  Definitely!
  Reply
Lori says
December 14, 2018 at 12:07 pm
This stuff is addicting!
Reply
Kristyn says
December 14, 2018 at 11:57 am
I just love everything about this!! I love caramel anything!! This will be great for movie night!
Reply
Allyson Zea says
December 14, 2018 at 11:45 am
I absolutely love making this! I had never heard of it up until a couple years ago when my friends grandma shared it with me and I’ve been making ever since!
Reply
- Ashley Fehr says
  December 17, 2018 at 11:07 am
  It is such a fun treat for the holidays!
  Reply
Kim says
December 11, 2018 at 1:03 pm
I’m adding peanuts to this and sending a double batch to my son and his roommates for finals week. Fully expect to be voted Best Mom Ever. Thanks!!
Reply
- Ashley Fehr says
  December 14, 2018 at 11:06 am
  Oh I love that idea! Let me know how it goes!
  Reply
Beth Duncan says
December 10, 2018 at 12:10 pm
I’ve never heard of ‘popcorn twists’, what are they called in the bag and can I get them anywhere? Thanks so much
Reply
- Ashley Fehr says
  December 11, 2018 at 10:23 am
  They are called popcorn twists in Canada and “puff corn” I believe in the United States — simply a bagged, puffed corn snack 🙂
  Reply
  - Terry says
    December 10, 2020 at 10:40 pm
    Is the puffed corn salty in the bag. I’m still not sure what that is.
  - Ashley Fehr says
    December 14, 2020 at 11:45 am
    If you watch the recipe video you can see a visual of what it looks like out of the bag

Caramel Puff Corn Recipe + VIDEO - The Recipe Rebel (2024)

FAQs

Why is my caramel corn not crunchy? ›

→ The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be.

Discover More Details ›

Why did my caramel corn come out chewy? ›

Ah, this is an easy one to solve—your caramel corn is chewy because you didn't cook your caramel long enough! We're looking to get to the hard crack stage, which is 300°F on a candy thermometer. It takes roughly 4-5 minutes of hard boiling to get there. Also, don't skip the baking soda!

Discover More ›

Why is my homemade caramel popcorn soggy? ›

Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.

Discover More Details ›

What makes caramel corn grainy? ›

Identify the Cause: Grainy caramel sauce typically results from sugar crystallization during the cooking process. This can happen if sugar crystals form on the sides of the saucepan or if the sugar syrup is mixed too much while cooking.

Show Me More ›

Why do you put an egg in the pan when making caramel popcorn? ›

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

Keep Reading ›

What happens if you forgot the baking soda in caramel corn? ›

Baking soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.

Discover More Details ›

How to make caramel popcorn crispy again? ›

If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes. It should be as good as new!

Get More Info Here ›

What does overcooked caramel look like? ›

Burnt Caramel: 392°F

It looks blackish-brown, smells burnt and has swirls of rising smoke that sting your eyes. The caramel is a loss at this point—it will taste bitter and burned no matter what else you add.

Get More Info ›

Why is caramel popcorn unhealthy? ›

While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.

See Details ›

What are the disadvantages of caramel popcorn? ›

Caramel or Sticky Corn

Especially around the holidays, people sometimes like to put additional toppings on popcorn like caramel or other confections. The problem is that these substances adhere to teeth's chewing surfaces and are difficult to remove. They also contain sugar, which feeds bad bacteria in the mouth.

Should I refrigerate caramel popcorn? ›

Store caramel corn in an airtight container at room temperature to keep it fresh and crunchy. Avoid storing it in the refrigerator, as the humidity can make it soft.

View Details ›

Is white or yellow popcorn better for caramel corn? ›

Caramel: You will need brown sugar, butter, light corn syrup, salt, vanilla, and baking soda to make the caramel mixture. Popcorn: I prefer white popcorn in this recipe. However, you could use white or yellow.

View Details ›

Why is my homemade caramel corn chewy? ›

The ingredients for a chewy caramel corn and a hard caramel corn are exactly the same, it just comes down to how long you cook the caramel. For a softer, chewier caramel (Camp #2!), cook the mixture only until it hits 235 degrees F. For a harder bite, cook the caramel to 250 degrees F.

Discover More Details ›

Why didn't my caramel harden? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Why is my corn not crunchy? ›

As a side note: fresh, properly cooked corn will have a crisp pop when you bite into it. If the corn feels gummy and sticks to your teeth when you bite it, then one of three things has happened–either the corn is old or was improperly stored, or it was over-cooked.

Read On ›

How to make popcorn crunchy? ›

A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

Know More ›