Caramel Puff Corn
This Caramel Puff Corn Recipe has bigger kernels and more butter flavor than regular caramel corn - Great for movie night or homemade gifts!
Servings: 12
Equipment
- wooden spoon
- Measuring spoons and measuring cups
- Large roasting pan, baking dish, or cookie sheets
- Wax paper or parchment paper
- Container for Storage
Ingredients
- 2 Full-size bags of Chester's Butter Flavor Puff Corn
- 1½ cups brown sugar, packed
- 1 cup salted butter
- ½ cup light corn syrup
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Preheat oven to 200℉
- Over medium heat, combine the butter, corn syrup, and brown sugar for 10 minutes. Bring the mixture to a boil while stirring regularly.
- Remove the pan from the heat
- Add in the vanilla extract and baking soda (and watch the caramel become puffy!)
- Pour puff corn into a large baking dish
- Pour the caramel mixture over the puff corn kernels
- Gently stir and coat the popcorn kernels with caramel (be careful, the caramel is hot!)
- Bake for 1 hour, stirring every 15 minutes
- Prepare a flat surface with wax paper or parchment paper
- Pour the caramel puff corn onto the wax paper and separate the caramel corn pieces. Because the popcorn is cooking at such a low heat, you should be able to do this by hand, but be aware of the temperature and use utensils if necessary
- Allow the separated caramel popcorn to cool for 30+ minutes, then enjoy!
- Store the caramel puff corn in an airtight container