This Caramel Puff Corn is the perfect treat for when you are craving something a little salty and a little sweet. And all you need are four simple ingredients and less than twenty minutes to make these deliciously sweet eats for your next gathering.
While creating the photo collage for this post, I kept saying that I should call this recipe, Caramel Crack, because that is what it really is. It is so darn addicting. Honestly, I don’t think it ever lasts more than one day in our house. And it makes a lot…like a gallon storage container full! It’s one of those treats you make that is so light and not overly sweet that you eat one, and then another, and then another handful and before you know it there are like five caramel-y little puffs for you, your husband, and your four kids to fight over.
If you remember my Homemade Caramel Popcorn recipe I shared a couple years ago, you know that we love all things caramel in our house. I even have the most amazing recipe for Homemade Caramel Sauce that is seriously To. Die. For. Well, this Caramel Puff Corn recipe is right up there with that buttery sweet goodness that is Caramel popcorn except that this is made with Puff Corn! (affiliate links present)
If you do not know what Puff Corn is, well let me enlighten you! It is a lighter airy version of popcorn (usually found in the buttered variety but other flavors do exist as well) without all the hulls and seeds. Which is yet another reason this recipe is so amazing. How much does it stink when you are eating popcorn and you bite into a ding dang unpopped kernel…it’s the pits is what it is…the worst.
This is the brand of Puff Corn we typically use when we make this recipe. It is very similar to Pirate’s Booty in texture. But you definitely do not want to use Pirate’s Booty!!! It is not buttery (it’s actually white cheddar cheese flavor!) and will not give the same salty/sweet taste combo that real Puff Corn does.
Caramel Puff Corn
- 1 stick of butter (1/2 cup)
- 1 cup brown sugar
- 15-20 large marshmallows
- 1 8oz bag Puff Corn
- In a small saucepan over medium heat, add the butter, brown sugar, and marshmallows and bring to boil for one minute.
- Add the puff corn to a large bowl and pour the caramel mixture over top until puff corn is well coated.
- Pour caramel puff corn onto a parchment lined baking sheet and bake at 200 degrees for 10 minutes.
- Let cool and break into smaller pieces.
- Enjoy!
- *keep in a air tight container for 3-5 days
To make this crazy addiction Carmel Puff Corn, add butter, brown sugar, and large marshmallows in a small saucepan over medium heat until the mixture boils. Let it boil of 1 minute.
Then pour over the puff corn…yum!
And bake in your oven at 200 degrees for 10 minutes.
Once you let the caramel puff corn cool, you can separate it into bite size pieces…or just eat it without wasting any time!
And if you are lucky enough to have it last more than one day, you can keep it in an airtight container for 3-5 days!
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Thanks for stopping by today!
Love,
Maggie
Yum!!!! Do you have to bake it or can you leave it chewy? It sounds so amazing but I love my caramel corn chewy 🙂
You can totally leave it chewy! I often eat it right after I mix it…it’s sooo good!!
love this i used the coconut marshmallow
Oh that sounds like a good idea!!