Ingredients:

  • 8.5 oz plain puffed corn snacks (hull-less)
  • 1 cup unsalted grass-fed butter
  • 1 cup light brown sugar, packed
  • 0.5 cup light corn syrup
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 0.5 tsp baking soda

Instructions:

  1. Preheat your oven to 250°F (120°C). Place the puff corn snacks in a large roasting pan or two rimmed baking sheets.
  2. In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, corn syrup, and sea salt. Bring the mixture to a boil while stirring constantly.
  3. Once boiling, stop stirring and allow the mixture to boil undisturbed for 5 minutes to reach the soft ball stage.
  4. Remove the pan from the heat. Immediately whisk in the vanilla extract and baking soda. The mixture will foam up and turn into a pale gold velvet consistency.
  5. Quickly pour the foaming caramel over the puff corn in the roasting pan. Use a silicone spatula to toss the puffs until every piece is evenly coated in the glaze.
  6. Bake for 60 minutes, removing the pan every 15 minutes to stir the mixture. This ensures the caramel sets into a crisp shell rather than a sticky coating.
  7. Remove from the oven and spread the corn onto parchment paper to cool completely before breaking apart and serving.