Cosmos Caramel Corn, reviewed

Caramel is one of my favorite things, so it’s probably no surprise to hear that I really like caramel corn. I’ve had all kinds, from Cracker Jacks to gourmet and homemade varieties, but I have to say that Cosmos Caramel Corn is the strangest I’ve ever eaten.

Before you jump to any conclusions, let me say that this is not necessarily a bad thing. Cosmos Caramel Corn is unique because it is kernel-less, hull-less popcorn. The company says that their corn is produced through an oven-baking process (they don’t elaborate beyond that), rather than through a decidedly more traditional popping process. To give you more of an idea of what this caramel corn is like, take a look at the pieces in the photo above. Each is about an inch or two long and very puffy. They have the approximate consistency of a Cheeto, only fluffier and more delicate. Incidentally, this makes it a safe alternative to regular popcorn for people with braces or other dental work.

The caramel is baked on, presumably to avoid de-puffing the corn, and the company recommends eating the caramel non-popcorn after it has been heated up in the oven.

I liked it both warmed and at room temperature, and enjoyed the light crunchiness of the product. It was quite sweet, so I could only eat a few pieces at a time. That said, I have to admit that there is no way I would have immediately identified this as “caramel corn” if I hadn’t seen the packaging. But it’s a tasty snack nevertheless, and you might even get some entertainment out of it if you serve it to friends and try to have them guess what it is they’re eating!