Fun, easy-to-make dessert!  Popcorn without hulls or kernels…just awesome popcorn goodness!  Caramel puffcorn is a holiday favorite around my house; The kids always ask for it.

• Great for feeding a crowd
• Bring to your next potluck
• Delicious gift
• No hulls or kernels
• Sweet and salty – yum

Print Recipe

Caramel Puffcorn

Course

Dessert

Cuisine

American

Keyword

caramel, caramel puffcorn, Chesters Puffcorn, Idaho gal, Karo Syrup, puffcorn

Cook Time

1 hour

Servings

Ingredients

• 1 cup butter (2 sticks)
• 2 cups brown sugar
• 1/2 cup light Karo corn syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 2 packages Chesters puffcorn, butter flavor

Course Dessert Cuisine American Keyword caramel, caramel puffcorn, Chesters Puffcorn, Idaho gal, Karo Syrup, puffcorn Cook Time 1 hour Servings Ingredients 1 cup butter (2 sticks) 2 cups brown sugar 1/2 cup light Karo corn syrup 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 2 packages Chesters puffcorn, butter flavor

Instructions

1. Place puffcorn in a large roasting pan and set aside.
2. In a large saucepan, combine butter, sugar, and corn syrup and boil for 5 minutes over medium head, stirring occasionally. Stir in vanilla and baking soda (it will bubble up.)
3. Pour over puffcorn and mix until well-coated.
4. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Recipe Notes