Caramel Corn Puffs

Caramel Corn Puffs


Whenever we go on a picnic or to a concert, we like to take along Caramel Corn Puffs.  They are sweet and chewy and make a delicious “munchie!”  I get asked for the recipe all the time. People wonder what they are? They are corn puffs (NOT Corn Pops Cereal.) They’re kind of like “Cheetos” but without the orange cheese coating. Walmart usually carries them. They are found in the potato chip section.

Here’s how to make them:

1 c. white corn syrup

1 cube butter or margarine

1 lb. brown sugar

Bring to a boil over high heat. Cook and stir until bubbling mixture cannot be stirred down.

Then add:

1 t. baking soda (This will cause it to foam up so that it is easier to coat all the pieces)  

Pour over 1 large bag of corn puffs.

Spread out onto wax paper to cool. When cool, break into pieces and store in Ziploc bags.

You will need a really large bowl for this one! Or you can divide the corn puffs into 2 or 3 bowls and pour part of the hot mixture in each. It’s easier if you have someone to help stir while it’s hot. Our family likes these just like this.  They will be gooey and chewy.  If you prefer a crunchier snack, you can spread the caramel coated corn puffs onto baking sheets and bake for 40 minutes at 250°.  Spread out onto wax paper to cool.

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18 thoughts on “Caramel Corn Puffs

  1. Denise

    When you say 1 cube of butter , do you mean one stick of butter? Also is the brown sugar really a pound that you use? What bag size of corn puffs, 8 oz. Or larger? Thanks for sharing and I hope its as good as it looks. Ooops my husband wanted to know what you mean to “stir down”? Thanks again!!!!

    Reply
    1. grandmabee Post author

      Hi Denise! To answer your questions, a cube of butter is the same as one stick of butter (or 1/2 cup.) I know a pound seems like a lot of brown sugar, but your are covering the REALLY large bag of corn puffs. In fact, I usually use 2 large bowls because it won’t all fit into one bowl. It makes a ton! The caramel will come to a rolling boil and will be bubbling so hard that even when you stir it, the bubbles cannot be stirred down. I hope you love it as much as I do!

      Reply
      1. Denise

        Thank-you so much for your information. We made this recipe and it is so delicious. This will go over great for our family reunions. Thanks for sharing .

        Reply
  2. Bev

    Oh thank you so much for sharing. I had no idea how to make these, we live near a pumpkin patch that sells Carmel corn puffs exclusively! I have to wait every year for the pumpkin patch to be open to get my fix! Thank you!!!!!

    Reply
  3. Gina

    I have been making these for a few years now and they are awesome. Recently I was in Naples Florida where they sell this same thing for a small fortune in a specialty store. But they also have a butter rum recipe which are unbelievably good. Do u know what they may have added to them? Thanks

    Reply
      1. Pati Gulat

        I would add some butter rum flavoring you can get in the baking isle at Hobby Lobby or in a cake/candy decorating store. It’s a flavoring they use to make candy with. I even have sme in the cabinet right now…it’s GREAT stuff !!!

        Reply
  4. Regina

    I would love to make these for our welcome hotel bags for my sons wedding. Do you know if it freezes well? Or long long it could last as I would like to make it early. Thank you.

    Reply
    1. grandmabee Post author

      I would not freeze it. I think the moisture would make it sticky and soggy. You can make it a few days ahead of time and keep it in an airtight container.

      Reply

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