Are you ready for SERIOUSLY the BEST Caramel Corn EVER?
We love caramel corn at our house! It is the perfect sweet and salty, crunchy snack!! However, when you’ve got kids with braces traditional sticky caramel corn with the hard kernels and hulls isn’t allowed. This recipe has got us covered!
My recipe for caramel corn uses puff corn: popcorn without the kernels and hulls. Puff corn is actually made out of corn meal and the large puffy pieces melt in your mouth. They are so yummy.
The only special item you need is a large roaster pan. You probably already have one that you use to roast your turkey for Thanksgiving, however if you don’t have one you can buy a disposable aluminum one for a few bucks at the grocery store. I keep a disposable one just for making caramel corn. They wash up easily with hot soapy water and can be re-used multiple times.
In a large sauce pan, melt together butter (please don’t use margarine – YUCK), brown sugar and corn syrup over medium heat. When just melted add baking soda. The mixture may foam up a little bit. Mix it well and pour it over the puff corn. Ensure all the pieces are coated and then pop it in the oven at 250 degrees F. Let the puff corn cook for a total of 40-45 minutes, stirring every 10-15 minutes. Don’t miss the perfect opportunity to taste test!
The caramel corn is done when the pieces are still a little chewy and a light caramel/honey color.
Once you think it is good to go, dump the mixture onto waxed paper and separate the pieces with your fingers so they don’t cool clumped together. The pieces are just warm so you won’t burn your fingers. As they cool, they harden and get crispier. Store the caramel corn in gallon ziplock bags…if you get that far. I literally just spread it out on the paper and half of it has already been swept away by my boys like magic.
This caramel corn is wonderful with peanuts or other add-ins, or drizzled with chocolate. Yum!
Happy snacking, my friends!
- 1 - 9 oz package of puff corn
- 1 cup butter
- 1¼ cups brown sugar
- ⅔ cup light corn syrup
- 1 tsp baking soda
- Preheat oven to 250 degrees F.
- Pour the puff corn into a large roaster pan.
- In a large saucepan, mix together the butter, brown sugar, and corn syrup.
- Heat on medium heat just until the mixture has melted, then add the baking soda and stir well.
- Pour the caramel mixture over the puff corn and stir until the puff corn is well coated.
- Place in the oven for approximately 45 minutes, stirring the mixture every 10-15 minutes.
- Remove from the oven and pour onto wax paper and break apart.
- Let cool and store tightly covered.
(Recipe from Old Dutch Foods, Inc.)