Caramel Puff Corn – No Kernels, No Hulls



Caramel Puff Corn

Oh my goodness, this is so good!!  It is lightly caramelized with a wonderful butter flavor.  The best thing though, is no kernels or hulls getting in your teeth.  You better make a double batch.  It will go fast.

  • 3 (3.5-oz.) bags Butter Flavored Puff Corn (I used Chester’s)
  • 2 sticks butter (1 c.)
  • 1 cup brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/4 teaspoon baking soda

Heat oven to 250 degrees.

Spray a large roasting pan or two 9 x 13-inch pans with cooking spray.  Divide puff corn up between two dishes.  (I used a roaster.)

In medium sauce pan, combine butter, brown sugar, and corn syrup (or honey).  Stir constantly while bringing to a boil over medium high heat.  Once boiling, allow to boil for one minute.  Remove from heat and stir in baking soda.  Mixture will foam.  Stir until well blended.

Pour over puff corn.  Stir really well to coat.  Bake at 250 degrees for 45 minutes, stirring well every 15 minutes.  Allow to cool and store in an airtight container.

“There will be more reflection of Jesus when there is more reflection on Him.”


One response

  1. Sounds GREAT! Dixie, I have a recipe just like this that’s finished off in a big grocery bag in the micro.