Made with airy corn puffs instead of popcorn, this sweet snack delivers the same crunchy, buttery caramel coating without the hulls.
The result is a lighter, easier-to-eat caramel corn that tastes incredibly close to the classic version, making it perfect for movie nights, any holiday gathering, parties, and perfect for gift-giving.
This recipe is also a must-try for fans of Buc-ee's famous Beaver Nuggets, as it tastes very similar.
The flavor and texture are remarkably similar, sweet, crisp, and addictive, yet many people say this homemade version is even better because it’s fresher and customizable.
Of course, for those who prefer popcorn, caramel corn, we have you covered to try our Baked Caramel Corn Recipe.
If you're a caramel corn lover, you will love this recipe, and the ease of making it so quickly and the taste is very satisfying.
Why Corn Puffs Are a Game Changer
- Corn puffs are naturally light, crunchy, and neutral in flavor, making them the ideal base for caramel coating. Unlike popcorn, they don’t have kernels or hulls, so everyone can enjoy them comfortably. Once coated, they mimic the taste and crunch of caramel corn while staying tender enough to bite into easily.
- This makes corn puff caramel corn:
- A great popcorn substitute
- Perfect for kids, seniors with digestive issues, and anyone with dental concerns
- Ideal for holiday snack tables and edible gifts
Why You Will Love This Recipe
- Popcorn taste without popcorn
- All the caramel corn flavor, none of the hulls
- Ultra-crunchy yet light
- Corn puffs stay crisp without being hard
- Beaver Nugget-style goodness
- Sweet, buttery, bakery-style caramel coating
- Easy to customize
- Endless mix-in options for every occasion
- Great for gifting
- Holds up well and looks beautiful in bags or jars
- Crowd-pleasing
- Perfect for parties, game days, and holidays
Tips For Making the Best Corn Puff Caramel Corn:
- Use butter-flavored corn puffs
- Coat evenly by gently folding instead of stirring aggressively to avoid crushing
- Always add the baking soda after the caramel is done and removed from the stovetop
- Bake low and slow to set the caramel without burning it
- Let it cool completely before breaking. This ensures maximum crunch
- Store airtight to keep it crisp for days
Additional Mix-ins
- Sweet Add-Ins: Mini marshmallows, Chocolate chips or chocolate drizzle, White chocolate chips, Toffee bits, Peanut butter chips,
- Salty Add-Ins: Pretzel pieces, Roasted peanuts or cashews, Almonds or pecans, Sea salt flakes for contrast
- Seasonal & Fun Ideas: Holiday sprinkles, Candy-coated chocolates, Crushed cookies, Cinnamon sugar dusting, Pumpkin spice, or apple pie spice
Pin for later Corn Puff Caramel Corn
Yield: 8
Corn Puff Caramel Corn
Made with airy corn puffs instead of popcorn, this sweet snack delivers the same crunchy, buttery caramel coating—without the hulls.
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
Ingredients
- 2 bags of Corn Puffs Butter Flavored (you will need two 3 - 1/4 ounce bags for this recipe, any brand)
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- pinch of salt
- Note: After the caramel boils for 2 minutes, add 1 teaspoon of baking soda
Instructions
- Directions
- Preheat oven to 250 degrees. Line an extra-large baking sheet or deep roasting pan with parchment paper.
- In a 4-quart saucepan, melt the butter, then add the brown sugar, vanilla, a pinch of salt, and corn syrup and bring to a boil. Once it reaches a rolling boil, set the timer for exactly 2 minutes, stirring constantly.
- After 2 minutes, stir in the baking soda. Remove from the heat and quickly pour over the puffs on the baking pan. Stir until all the puffs are coated evenly.
- Bake at 250 degrees, stirring every 10 minutes for 45 to 55 minutes.
- I usually test one to make sure it's not chewy after it cools, and continue to bake a few more minutes. The corn puff should have a nice crunch and be shiny and glassy looking.
Notes
Tips For Making the Best Corn Puff Caramel Corn:
- Use butter-flavored corn puffs
- Coat evenly by gently folding instead of stirring aggressively to avoid crushing
- Always add the baking soda after the caramel is done and removed from the stovetop
- Bake low and slow to set the caramel without burning it
- Let it cool completely before breaking. This ensures maximum crunch
- Store airtight to keep it crisp for days
Additional Mix-ins
- Sweet Add-Ins: Mini marshmallows, Chocolate chips or chocolate drizzle, White chocolate chips, Toffee bits, Peanut butter chips,
- Salty Add-Ins: Pretzel pieces, Roasted peanuts or cashews, Almonds or pecans, Sea salt flakes for contrast
- Seasonal & Fun Ideas: Holiday sprinkles, Candy-coated chocolates, Crushed cookies, Cinnamon sugar dusting, Pumpkin spice, or apple pie spice
Nutrition Facts
Calories
375Fat (grams)
23 gSat. Fat (grams)
15 gCarbs (grams)
45 gFiber (grams)
0 gNet carbs
45 gSugar (grams)
44 gProtein (grams)
0 gSodium (milligrams)
213 mgCholesterol (grams)
61 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Pin for later Corn Puff Caramel Corn
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White Chocolate Peanut Butter Marshmallow Candy
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Graham Cracker Candy Houses
