These caramel corn puffs are seriously addicting! Like, sit and eat the whole bag addicting. No joke!
Since they’re an “eat the whole bag” kind of snack. I decided to lighten them up and use honey in place of the corn syrup. I have a big jar of honey to use up and just wanted to see how these would turn out. They turned out delicious! Similar recipes use 1 cup of butter and 1 cup of brown sugar. My recipe uses only 4 Tablespoons of butter and 1/2 cup brown sugar, for an (8 oz) bag of corn puffs/pops.
I discovered these babies last fall, here in Michigan. I went to an apple orchard with family. We had fresh apple cider, fresh apple cider donuts and tasted some caramel corn puffs. Oh man, I was hooked on the corn puffs! I needed to get back to the orchard to buy some more caramel corn puffs. The following weekend, my husband, son and myself went to the apple orchard. (Oh, since you mentioned apple orchard and apple cider, you’ll want to check out my “triple apple muffins“. Packed with apple flavor from, apple cider, apple butter and freshly grated apples.)
Guess what happened?
They were closed for the season. I was so disappointed. I guess if you need your caramel corn puff fix, show up earlier in the season or make your own. I decided to make my own.
The best part of these caramel corn puffs, no hulls or seeds! They’re caramel-y, buttery, with an airy crunch to them. You can find an (8 oz) bag of corn puffs in the chip aisle. Also called hulless puff corn, corn pops (not the cereal), puff’n corn. You want to buy the regular or butter flavored corn puffs or pops. The bags are there, you just have to look for them.
- 1 (8 oz) bag of corn puffs/pops
- 4 Tablespoons of salted butter
- 1/2 cup brown sugar
- 1/2 cup honey (corn syrup is fine, too)
- 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- Preheat the oven to 250F degrees. Get out a large roasting pan. Pour the corn puffs/pops inside the pan, set aside.
- In medium saucepan melt the butter, brown sugar, and honey. Allow the mixture to get a little bubbly, 2- 5 minutes.
- Turn off heat and remove from heat. Add the vanilla and baking soda to mixture. It will bubble up a bit and turn into a light golden color.
- Pour hot mixture over top of corn puffs/pops (inside the roasting pan) and mix until evenly coated.
- Bake in preheated oven for 45 minutes. Stir every 10- 15 minutes. Allow to cool before eating.
- While they are cooling in pan, stir them up. They will stick to the bottom of the pan if you don't stir while cooling.
Go bake up some delicious caramel corn puffs/pops and memories!
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