Butter Caramel Puff Corn – No Kernels, No Hulls!

Butter Caramel Puff Corn - No Kernels, No Hulls!

I posted my caramel corn recipe on Facebook yesterday (click here to get it if you’d like) and realized that I’d never posted my Caramel Puff Corn recipe on here! Oh mercy, where has my head been? This stuff is absolutely divine, with a capital “D”. It has a delicious honey taste to it (regardless of which ingredient options you use) and none of the pesky hulls or kernels you encounter with traditional caramel corn. Also, since you buy the puff corn in a bag, there is no popping popcorn in preparation for making it. Just walk into your kitchen, put some stuff in a pot, pour the puff corn in a baking dish and proceed as directed!

Personally, I like this better than caramel corn because it is easier on your teeth.

Oh but Christy, have we really got to the age where we have to worry about whether or not something is hard on our teeth? I don’t know about you but I sure have!

Warning: make this early in the day because you may end up eating it all yourself and if you do, you’ll need plenty of time to hide the evidence that you made it and didn’t share.

Butter Caramel Puff Corn

You’ll need: Corn Syrup (or Honey), Light Brown Sugar (the world won’t end if you use dark though), Butter, and a wee bit of Baking Soda.

Now I’m not one to pass up an opportunity to point out, yet again, that these baking soda boxes are annoying and surely to goodness some company out there is going to make a more reasonable baking soda container. There are some nice ones on the cleaning aisle, which I am not above using. Have y’all found a decent one?

Butter Caramel Puff Corn

You’ll also need some Puff Corn. This isn’t popcorn. There are no hulls or anything and it is baked. It sure is good!

Sometimes it can be hard to find, though. My Wal Mart carries the cheese flavored kind but not the butter flavored kind you need for this recipe. I got these are Krogers for $2 a bag. Each bag is 3.5 ounces, so you end up with 10.5 ounces, which is what you need for a single recipe of Caramel Puff Corn. However, Mama’s Foodland carries bags twice this size for the same price so maybe you’ll get lucky and find the bigger, cheaper bags. They’re all good.

By the way, if you’ve never looked for this before, it is usually near the cheetos and such.

Butter Caramel Puff Corn

See? Oven baked, no hulls, no kernels.

Easy on your teeth :)

Butter Caramel Puff Corn

Place brown sugar, butter, and honey or corn syrup in a medium sauce pot.

Butter Caramel Puff Corn

Stir constantly while bringing to a boil over medium high heat.

Butter Caramel Puff Corn

Once boiling, allow to boil for one minute.

Butter Caramel Puff Corn

Remove from heat and stir in baking soda.

Butter Caramel Puff Corn

This will get it kind of foamy.

Stir until it’s all dissolved in there, which will just take a minute.

Butter Caramel Puff Corn

Spray a large roasting pan or two 9×13 baking dishes with cooking spray.

Butter Caramel Puff Corn

Divide puff corn among the two dishes.

Butter Caramel Puff Corn - No Kernels, No Hulls!

Pour topping evenly over all of the puff corn.

Butter Caramel Puff Corn

Stir really well until it is well coated.

Place in 250 degree oven and bake for 45 minutes, stirring really well every 15 minutes.

Butter Caramel Puff Corn - No Kernels, No Hulls!

Allow to cool and store in an airtight container.

 

Caramel Puff Corn – No Kernels, No Hulls!

Caramel Puff Corn – No Kernels, No Hulls!

Ingredients

  • 3 Bags Butter Flavored Puff Corn (3.5 ounces each)
  • 2 sticks butter (1 cup)
  • 1 cup brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/4 teaspoon baking soda

Instructions

  1. Spray a large roasting pan or two 9x13 pans with cooking spray. Divide puff corn up between two dishes.
  2. In medium sauce pot, 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.
  3. Pour over puff corn. Stir really well to coat. Bake at 250 for 45 minutes, stirring well every 15 minutes. Allow to cool and store in an airtight container.
  4. If you eat it all before everyone gets home, just make sure you clean up the kitchen really good so they never knew it existed. Make double next time so you can share :)
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“When tempted to fight fire with fire,

remember that the fire department usually uses water.”

~Unknown

:)

 

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Comments

  1. Cassie Wilkins says

    Oh Christy, I just made this. SOOOOOO Yummmy!!
    The house smells so good!
    This stuff is great, it doesn’t ‘melt’ like regular pop corn when you pour the syrup over it. A few pieces jumped out of the pan when I was stirring it, well they jumped into my mouth! (wink wink)
    I didn’t even look at the ingredient list until I already had it mixed up. Geesh. I was so relieved to see that it is all natural and without the soy that I am so allergic to. I can eat this! Yeah! Happy Dance Happy Dance! So the 2 bags I purchased at our local Walmart has 6 oz each and this syrup was perfect over all 12 oz less the handful I had to sample first, lol. I will be making this again and again and have been telling everyone about it. Thanks!

  2. Sydney says

    Oh my gosh! This stuff is unbelievable. My mom and I made this yesterday (and yes it’s already gone), no one could stop eating it. Will definitely be making again and again and….well you get the picture! Thank you for such a great recipe, I love your site. Happy veteran’s day God bless the USA and those who serve.

  3. MARSHA G says

    Christy you know I have commented before on how much I love your recipes. Really love this caramel corn. I received the biggest blessing. I have wanted your new cookbook so very bad but just didn’t have the funds to get it. The other day my 17 year old daughter came home with a Barnes and Noble bag and said, “Here Mom is an early Christmas gift, I know how bad you have wanted this.” In the bag was your cookbook and it was an autographed copy. She had been saving her last paycheck from her summer job of working on a ranch for her senior trip but cashed it to buy me your book. The night before she had looked it up online and had it saved for her to pick up. What a BLESSING to have such a great daughter and your book. I am disabled so I do not get out too much so I have thoroughly enjoyed reading the book cover to cover more than once. Thank you for all the inspiring stories.

  4. Adeline says

    I found the puffs at my Rite Aid store …I was very surprised….I have been looking for them since you first posted this recipe !
    I’m making them for my cookie trays….putting in a little bag to help keep them fresh —-
    Thanks for sharing and have a wonderful holiday

  5. Vanessa says

    I’ve been looking for the Puff Corn since you published this recipe and yesterday I found some at the WinCo Foods in Salem, Oregon. I made the recipe tonight and we can’t stop eating it. I cannot believe how yummy! It’s the perfect blend of salty and sweet. Thanks for sharing.

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