Caramel Corn "Puffs"

"This is a favorite from when I was younger. Melt in your mouth treats that you can't stop eating."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Dine  Dish photo by Dine  Dish
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
55mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Bring the brown sugar, corn syrup and butter to a boil.
  • Add the baking soda and stir.
  • Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
  • Bake at 250F, stirring every 10 minutes for 45 minutes.

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Reviews

  1. Don't pull this off the heat as soon as it begins to boil. Boil it for about 2 - 2 1/2 minutes, whisking as it boils. Then, pull it off the heat, whisk in the baking soda and go from there. Allowing the butter and brown sugar to boil a bit guarantees the sugar 'melts' so that it's not gritty, and it also deepens the flavor a bit.
     
  2. These are OUTSTANDING! Made it twice this week. Once for our teacher luncheon (gave the teacher bags to munch on during the breaks at the conferences) and for a Halloween party. The first batch was completely consumed by my husband and 2 kids in under an hour... had to hide the rest! I live in Michigan and used Better Made Corn Puffs. There is a similar recipes on the bag except it calls for 1/2 POUND of butter. I like this recipe better (literally half the fat). I had to use 2 bowls to coat the puffs and baked on a rimmed non stick cookie sheet I stirred every 15 minutes. Thanks for posting MissErin!
     
  3. These are out of this world! I experimented and used Kix cereal and sugar free twin brown sugar and sugar free corn syrup that I had found...they turned out perfect! My diabetic DB will just love these...
     
  4. ************ WARNING! These are totally addictive ************. I made these because the recipe was recommended in the Aussie/Kiwi thread (Thanks **Jubes**) and because I wanted to bring a plate to my daughters friends birthday party. I used 170 gram bag of organic corn puffs and I substituted the corn syrup with glucose syrup (which is derived from corn). I baked them in a lined large flat tray at 130oC. I'm glad I used baking paper as I would of had a hard time removing the left over caramel off the tray. They turned out crunchy and delicious. Thanks Miss Erin for sharing your yummy recipe.
     
  5. I use a recipe that is very similar, except I add a little bit of vanilla and Kosher salt when I add the baking soda. So delicious and addictive!
     
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RECIPE SUBMITTED BY

Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
 
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