Recipe: Carmel Corn



There is nothing healthy about this snack. Seriously, it is very bad for you. The only non-processed ingredients are butter and brown sugar, and it uses corn syrup, one of the worst fake foods for human metabolism. Expect an increase in personal girth. Lardage is inevitable.

BUT I DON’T CARE. This is an incredibly delicious treat. I cannot descibe how amazing it is. Put it in front of people and they will scarf it down in no time. Teens inhale it. The combination of salty corn, butter and caramel is irresistible.

I make this just once, for Christmas, and I make sure to bring it to events where other people will help me eat it. If this was in the house for just the two of us, we would consume it in a day. This caramel corn is high-calorie sin. Completely indulgent. And I hope you make it.

This isn’t my recipe; it comes from the Old Dutch company, a local snack company. Look for “corn puffs” or “puffed corn” snacks if you can’t find Old Dutch “puff corn” where you live. Don’t substitute a cheesy snack like Cheetos. ‘Puffed corn” is like regular Cheetos, all puffed up, but without the orange cheese coating.


  • 1 large bag of puffed corn
  • 1 cup (2 sticks) butter
  • 1.25 cups brown sugar
  • 2/3 cups light corn syrup (yes, I am ashamed)
  • 1 tsp baking soda


  1. Preheat oven to 250 degrees
  2. Combine butter, sugar and corn syrup in a saucepan.
  3. Cook on medium heat until everything is dissolved. Stir frequently. It may foam. If it does remove from the heat.
  4. At the last moment, add the  baking soda. Remove from the heat. Stir until the soda is dissolved and the foam subsides
  5. Empty the corn puffs into a large roasting pan with high sides.
  6. Pour the caramel over the corn puffs. Stir until all the puffs are coated with caramel.
  7. Cover a large area on your counter or a table, three foot by two feet with wax paper


Bake it!

  1. Put the pan in the oven.
  2. Cook for 45 minutes.
  3. Stir the corn every 15 minutes, making sure to scrape the caramel off the bottom of the pan.
  4. When the corn is done, stir it one last time.
  5. Spoon the corn puffs onto the wax paper.
  6. Quickly break the corn puffs apart with your fingers. They cool quickly.
  7. Once the puffs are completely cooled, serve or put into a sealed container.

Some notes:

The caramel corn will keep for a week, if it lasts that long.

Do not use margarine or any butter substitute. Butter is the only thing you may use. Margarine is disgusting. Please don’t ever visit my blog again if you use it.


  1. Add toasted pecans to the puff mix prior to pouring the caramel.
  2. Melt some quality semi-sweet chocolate chips in a bowl over boiling water. Drizzle the melted chocolate over the cooled caramel corn.
  3. Use good quality air–popped popcorn as a corn puff substitute.




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