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Category: Candy
Prep Time: Cook Time: Total Time:
8 oz. bag of Puff Corn (not all bags are 8oz. - I used 2 bags to get 7oz.- close enough)
1 C. butter (do not substitute)
1 C. brown sugar
1/2 C. light corn syrup
1 tsp. baking soda
Here's what you do:
Place puff corn in a large roaster pan sprayed with cooking oil. (A dutch oven works fine too.)
In a 2 qt. sauce pan bring butter sugar and corn syrup to a boil, then cook for 2 minutes.
Add the baking soda. This makes the caramel mixture foam up.
Stir well and remove from heat. Pour over puff corn and stir it up really well and try to coat it as evenly as you can. (I just kind of lift and turn it.)
Bake in oven at 250 for 45 minutes, stirring every 15 minutes. Remove from oven and spread out on waxed paper to cool a few minutes. Then just kind of break apart any larger clumps.
Stored in an airtight container, this caramel corn will keep up to 5 days....but it won't last that long....promise.
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Caramel Puff Corn
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Category: Candy
Prep Time: Cook Time: Total Time:
8 oz. bag of Puff Corn (not all bags are 8oz. - I used 2 bags to get 7oz.- close enough)
1 C. butter (do not substitute)
1 C. brown sugar
1/2 C. light corn syrup
1 tsp. baking soda
Here's what you do:
Place puff corn in a large roaster pan sprayed with cooking oil. (A dutch oven works fine too.)
In a 2 qt. sauce pan bring butter sugar and corn syrup to a boil, then cook for 2 minutes.
Add the baking soda. This makes the caramel mixture foam up.
Stir well and remove from heat. Pour over puff corn and stir it up really well and try to coat it as evenly as you can. (I just kind of lift and turn it.)
Bake in oven at 250 for 45 minutes, stirring every 15 minutes. Remove from oven and spread out on waxed paper to cool a few minutes. Then just kind of break apart any larger clumps.
Stored in an airtight container, this caramel corn will keep up to 5 days....but it won't last that long....promise.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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