Chocolate Drizzled Caramel Puff Corn

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I am so excited to share this amazing treat with you all! This chocolate drizzled caramel puff corn is so delicious that it is absolutely addictive. My dear aunt sent me the recipe for the caramel puff corn earlier this spring.  She and her friends in Florida have been making this recipe and are totally hooked on it.  Around the same time my husband brought home a bag of zebra caramel corn (drizzled with white and dark chocolate) from Costco that we couldn’t stay out of. I was inspired to combine the two treats and so was born this recipe.  You are going to love it!  Here we go:

Chocolate Drizzled Caramel Puff Corn

 

Chocolate Drizzled Caramel Puff Corn

Ingredients

  • 1 bag (8-9 oz) puff corn (also call hull-less popcorn)
  • 1 cup butter (no substitutes)
  • 1 cup brown sugar
  • 1/2 cup Karo syrup (light or dark)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 6 oz semisweet chocolate chips or chocolate of your choice

Instructions

Preheat your oven to 250 degrees. Spray a large roaster pan with cooking spray. Pour puff corn into the roaster. Puff corn can be found in the snack/chip aisle of most grocery stores.

Melt butter in a large saucepan over medium heat. Add brown sugar and corn syrup and mix well. Bring mixture to a boil, stirring constantly, and cook for an additional 2 minutes.

Remove from heat and stir in baking soda and vanilla extract; it will foam and expand. Carefully pour the mixture over the puff corn and toss to mix.

Bake for 45 minutes, stirring every 15 minutes. Pour on to waxed paper and allow to cool for at least 30 minutes. Break into bite sized pieces.

Place chocolate chips into a heat proof microwave safe bowl. Microwave your chocolate in 20 second increments, stirring each time, until the chocolate is completely melted and smooth. Spoon melted chocolate into a plastic zippered bag. Seal the bag and carefully snip off the tip of one of the corners. Using big sweeping strokes, drizzle the chocolate over the puff corn by gently squeezing it out of the corner of the plastic bag. Allow the chocolate to dry and store in an airtight container.

https://www.avasalphabet.com/chocolate-drizzled-caramel-puff-corn/

I was not familiar with puff corn before receiving this recipe.  It was easy to find in the snack/chip aisle of my local grocery store and was quite inexpensive as well. I used butter flavored puff corn and it made for the perfect balance between sweet and salty.

Chocolate Drizzled Caramel Puff Corn

Here is what it looked like in the roaster after baking for 45 minutes.

Chocolate Drizzled Caramel Puff Corn

And here is a peek at what it looked like just after the chocolate was drizzled over it.  It took a few hours for the chocolate to really set up.  I chuckled as I read to store it in an air tight container.  We ate so much while the chocolate was drying that I wasn’t sure there was going to be any left to put in a container!

Chocolate Drizzled Caramel Puff Corn

So, what do you think? Are you going to try it? I promise you won’t regret it. This chocolate drizzled caramel puff corn is so light and airy yet wonderfully sweet and salty. It would be a great treat to put out at a party or to put in bags or boxes for party favors or neighbor gifts at the holidays.  I know I will be using this recipe a lot in the future. Let me know how it turns out for you. I think I might need to go grab another handful right now! Yum!

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12 thoughts on “Chocolate Drizzled Caramel Puff Corn

  1. Normally when I buy puff corn it’s the Cheeto-variety, and cheesy, but I do know that the butter version is delicious – and that I’m going to have to get some soon to try this! 😀

  2. Cristina, thank you so much for such a great recipe! As you know, you were my main feature on You Link It We Make It today and I just wanted to stop by and say hello. This was so good that I literally had to send it out of the house today! Please accept my apologies for not getting to you sooner but I’m having some major computer issues! Thanks again and we hope to see you soon!

    • I am so glad you enjoyed this recipe so much. Thank you for the lovely, detailed feature. I had to take half of my last batch to work too for fear that I would eat the whole thing myself. I could not stay out of it! I only post recipes 1- 2 times a month, but I will definitely stop by You Link It We Make It when I can. Thanks again for stopping by with a comment and for the feature. Have a great week!

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