Ingredients
Units
Scale
- 1 c. butter
- 1 c. light brown sugar
- 1/2 c. light corn syrup
- 1 tsp baking soda
- 2 packages of buttery puff popcorn (3.5 ounces each)
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- In a medium saucepan, melt butter.
- Add brown sugar and corn syrup. Mix.
- Cook for 2 minutes.
- Remove from the heat and add baking soda. Stir.
- Pour caramel mix over puffcorn. Stir until puffcorn is well-coated.
- Spread on baking sheets prepared with parchment paper (we use half sheets, 2 batches).
- Bake for 30 to 35 minutes and stir often. (Extra large baking sheets in 1 batch could take closer to 45 minutes.) See notes on how to know when it’s done.
- Remove from the oven and break it apart as it cools.
- It’s ready to enjoy or store for later in an air-tight container.
Notes
- Type of puffcorn: make sure to use the buttery puff popcorn for the best flavor.
- How to know when it’s done: once the caramel mixture turns golden and hardens, it’s done. You can test this by leaving a piece out to cool each time you stir it.
- Storage: store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 330
- Sugar: 27.2 g
- Sodium: 245.2 mg
- Fat: 20.9 g
- Saturated Fat: 10.7 g
- Carbohydrates: 36.3 g
- Protein: 1.4 g
- Cholesterol: 40.7 mg
