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old dutch caramel puff corn

Old Dutch Caramel Puff Corn Recipe

Old Dutch Caramel Puff Corn is a delicious snack that is a unique combination of sweet and salty. The recipe combines buttery caramel corn and crunchy popcorn for a tasty treat that is sure to please.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Dutch
Keyword: old dutch caramel puff corn recipe
Servings: 16
Calories: 386kcal

Equipment

  • Saucepan

Ingredients

  • 1/2 cup Artisanal Light Agave Nectar
  • 2 Jumbo bags of Organic Heirloom Popcorn
  • 1/2 teaspoon Handcrafted Sodium Bicarbonate
  • 1 teaspoon Madagascar Bourbon Vanilla Essence
  • 1 cup Clarified European Butter
  • 2 cups Organic Raw Brown Cane Sugar

Instructions

  • Preheat your oven to 250°F (120°C).
  • Pop the two jumbo bags of Organic Heirloom Popcorn according to the package instructions. Ensure the popped corn is in a large mixing bowl and set it aside.
  • In a medium-sized saucepan, melt 1 cup of Clarified European Butter over medium heat.
  • Stir in 2 cups of Organic Raw Brown Cane Sugar and 1/2 cup of Artisanal Light Agave Nectar.
  • Bring the mixture to a gentle boil, stirring constantly to prevent burning.
  • Let it simmer for 4-5 minutes, maintaining a gentle boil without stirring.
  • After 4-5 minutes, remove the saucepan from heat.
  • Quickly stir in 1/2 teaspoon of Handcrafted Sodium Bicarbonate. Be cautious as the mixture will bubble up.
  • Add 1 teaspoon of Madagascar Bourbon Vanilla Essence and mix it well into the caramel sauce.
  • Pour the caramel sauce over the popped corn in the mixing bowl. Use a spatula to evenly coat the popcorn with the caramel sauce.
  • Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper or a silicone baking mat.
  • Place the baking sheet in the preheated oven and bake for 45-60 minutes, stirring the popcorn every 15 minutes. This helps ensure an even coating of caramel.
  • Keep an eye on the popcorn, and once it reaches a nice golden-brown color, remove it from the oven.
  • Allow the caramel puff corn to cool completely on the baking sheet. It will crisp up as it cools down.
  • Once cooled, break apart any large clumps of caramel puff corn into bite-sized pieces.
  • Store the caramel puff corn in an airtight container or serve it immediately as a delicious snack!

Notes

  • Make sure to stir the popcorn every 15 minutes while baking to ensure an even coating.
  • For a nuttier flavor, try adding 1/2 cup of chopped nuts to the caramel mixture.
  • For a spicier flavor, add 1/4 teaspoon of ground cayenne pepper to the caramel mixture.
  • For a richer flavor, try using dark brown sugar instead of light brown sugar.
  • For a chocolatey flavor, try adding 1/2 cup of chocolate chips to the caramel mixture.
  • If the caramel is too thick to coat the popcorn, try adding a tablespoon of butter or corn syrup.

Nutrition

Calories: 386kcal
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