Caramel Corn "Puffs"

Caramel Corn "Puffs" created by Chef floWer

This is a favorite from when I was younger. Melt in your mouth treats that you can't stop eating.

Ready In:
55mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Miss Erin C.
Contributor
@Miss Erin C.
Contributor
"This is a favorite from when I was younger. Melt in your mouth treats that you can't stop eating."
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  1. Echo0502
    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.
    Reply
  2. MMinMI
    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!
    Reply
  3. CIndytc
    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...
    Reply
  4. Chef floWer
    ************ 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.
    Reply
  5. Chef floWer
    Caramel Corn "Puffs" Created by Chef floWer
    Reply
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