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Rated 2.3 stars by 4 users
4
10 hours
45 hours
A smoky, sweet, and slightly spicy caramel snack.
Author:Jess Ferrin
2 bags butter-flavored puffed corn
2 sticks butter
1 cup brown sugar
½ cup light corn syrup
1 tsp baking soda
1 tsp vanilla extract
¼ tsp cayenne pepper
Preheat your pellet smoker to 250°F. Heat your Blackstone griddle top to medium to medium-high.
In a medium saucepan, melt the butter, brown sugar, and corn syrup together. Bring the mixture to a rolling boil.
Remove from heat and stir in the baking soda, vanilla extract, and cayenne pepper. Continue stirring— the mixture will bubble up and become foamy.
Place the puffed corn in a large bowl. Pour the caramel mixture over the puffed corn and gently stir until evenly coated.
Transfer the coated puffed corn to a large baking pan (an aluminum pan works well). Place the pan in the smoker and cook for 45 minutes, stirring every 15 minutes.
Once finished, spread the caramel puffed corn out evenly on a flat surface or baking sheet to cool.
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