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Puffed Caramel Corn

Puffed Caramel Corn is the most addictive snack ever! Perfectly combining salty and sweet, you will be obsessed with this easy twist on caramel corn!

Make sure to try my Salted Caramel Corn Recipe too!

Caramel Puff Corn: The Most Addictive Snack EVER!

This Puffed Caramel Corn is almost RUDE it’s so good. Like stop what you are doing now and make this because OMG you are going to love it. It’s not just regular caramel corn…we’ve all had that and it’s great…but THIS. This is like puffy, crispy, buttery, salty, sweet pillows of delicious.

Full disclosure, I got this recipe from a friend, who got it from a friend, who got the recipe on allrecipes I think. We were over at her house for dinner in early December and for dessert she brought out a little bowl of this unassuming treat. Well. I’m just going to say that the little bowl didn’t stand a chance.

Also, I apologize in advance because you now have a new obsession that will be hard to control.

What Makes This Different From Caramel Corn?

Well, ultimately the difference is that you used Puffed Corn instead of popcorn. AND the Puffed Corn is already buttered and salted, so you’re taking an already delicious snack and turning it into something even better.

Plus, not corn kernels to get stuck in your teeth, so that’s a plus!

Where Did You Find the Puffed Corn?

I want to mention that I’m not sure if they sell the Puffcorn that I used everywhere. I know you can get it at Walmart and on Amazon. So take a look at your local supermarket and maybe you’ll get lucky. Just make sure that you don’t buy the cheese flavored

Large Baking Sheet
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Butter Puffcorn
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  1. Large Baking Sheet
  2. Butter Puffcorn

What Ingredients Do You Need for Caramel Puff Corn?

  • Butter Flavored Puffcorn
  • Butter: Use Salted!
  • Light Brown Sugar: The sauce that you make for this snack is essentially a butterscotch sauce, since you are using brown sugar instead of granulated. Trust me, it’s so good!
  • Light Corn Syrup
  • Baking Soda. This creates a softer texture in the caramel sauce by creating tiny bubbles!

Tips To Success:

This is a very simple recipe, but I’m going to give you a few tips to make sure your snack comes out perfect. This will be the hit of your next party for sure!

  • Make sure you’re using a very large baking sheet. This recipe makes a large amount of Caramel Puffcorn, and to bake it you will need plenty of surface area to ensure it gets crunchy. If you don’t have a 15×21 baking sheet split the corn up onto 2 smaller baking sheets to bake.
  • Also it will make it a lot easier if your baking sheet has sides, so when you stir the mix it will stay on the sheet!
  • You will bake this for about 50 minutes, but you will want to stir it every 10 minutes. This will ensure that all the pieces are coated with the sauce and that your puffcorn will be baked evenly and crunchy!

What If I Can’t Find The Puffed Corn?

Well, certainly you could make regular caramel corn, but this recipe is for Puffed Caramel Corn, so I might say that if you can’t find that, this recipe might not be the one you should use 🙂

Caramel Puffcorn

Looking For Some More Fun Popcorn Recipes? Try These:

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Bowl of Puffed Caramel Corn

Puffed Caramel Corn

  • Author: Shelly
  • Prep Time: 12 minuntes
  • Cook Time: 52 minutes
  • Total Time: 43 minute
  • Yield: 16 cups 1x
  • Category: Popcorn
  • Method: Oven
  • Cuisine: Snack


Puffed Caramel Corn is the most addictive snack ever! Perfectly combining salty and sweet, you will be obsessed with this easy twist on caramel corn!


  • 7 – ounce bag of buttered corn puffs (I used 2, 3.25- ounce bags of Chester’s Butter flavored Puffcorn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda


  1. Preheat oven to 250°F. Line an extra large (15×21) baking sheet (with sides) with parchment paper. Set aside. If you don’t have an XL baking sheet use 2 smaller baking sheets.
  2. Place the puffed corn in a large bowl and set aside.
  3. In a medium saucepan, heat the butter, brown sugar, and corn syrup over medium heat, until mixture reaches a boil, stirring frequently. Allow the mixture to boil for 2 minutes and then remove from the heat.
  4. Immediately stir in the baking soda until combined. Mixture will foam up.
  5. Pour the caramel sauce on top of the puffed corn, stirring to coat evenly.
  6. Spread the puffed corn onto the prepared sheet evenly. Bake for 50 minutes or until crunchy, stirring every 10 minutes.
  7. Spread on a parchment-lined counter, breaking apart any large pieces.
  8. Cool completely.


Store airtight at room temperature for up to 3 days.


  • Serving Size: 1 cup
  • Calories: 237
  • Sugar: 21.6 g
  • Sodium: 247.4 mg
  • Fat: 12.7 g
  • Carbohydrates: 30.6 g
  • Protein: 1.7 g
  • Cholesterol: 30.5 mg

Keywords: cookies and cups, caramel corn, puffed corn, caramel puff corn, homemade caramel corn, best caramel corn, how to make caramel corn

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17 comments on “Puffed Caramel Corn”

    1. You could do it a few days ahead, just keep it in a humid free, airtight place. Any humidity will make it sticky!

  1. Janelle L Pabon

    This sounds sooooo good. Curious if you could use a caramel made with white sugar? I am not a fan of butterscotch and can definitely taste the difference btw brown and white sugar based caramel.

          1. IN the post I hit on this… the baking soda creates tiny bubbles in the caramel sauce, softening up the texture slightly.

  2. This sounds amazing!! I usually make a quick treat using 1 bag of puffcorn and 1 12 oz bag of Ghirardelli white melting chocolate (melted in the microwave) poured over the puffcorn and then put on parchment lined baking trays to cool. Going to have to try yours now!

  3. I make this all the time! My tip: use a turkey roasting pan. No need for an even layer. It makes it easier to stir.

  4. I make this all the time and everyone loves it. I use 3 bags of the same puff corn but that’s my personal choice. It’s a great snack!

  5. This is super easy to make in the microwave. In large bowl melt butter in microwave, stir in sugar and corn syrup. Microwave 2 min. Stir in baking, micro 2 more min. Get a large paper bag. Pit puffs in bag. Pour (carefully! Its hot) caramel over puffs. Shake to coat. Microwave 2 min more shaking at 30 sec intervals. May need 1-2 min more depending on microwave. Pour on wax paper to cool.

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