Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 bags puff corn butter flavor (7 oz total)
  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp. baking soda



Step 1

Preheat oven to 250* Spray a large roasting pan with nonstick spray.

Using a 3-4 quart sauce pan bring butter, brown sugar and corn syrup to a boil over medium heat, stirring continuously. Once it begins to boil, boil for 2 minutes then add the baking soda ( the caramel mixture will boil up when the baking soda is added). Stir well and remove from heat. Pour evenly over puff corn and mix well, being sure to coat the puff corn evenly.

Bake on the middle rack of oven for 45 minutes - stirring every 15 minutes.

When ready, remove from roasting pan and spread caramel corn on waxed paper and allow to cool. Once cool break any large pieces into smaller pieces.

Store in an airtight container up to 5 days.

You'll also love

Review this recipe

Old Dutch Caramel Corn Caramel Corn