Wednesday, January 27, 2010

Caramel Puffcorn

This is a variation on caramel corn that we like. This puff corn has been impossible to find until recently here in TX. My sister, Karen sends it in the mail to the girls and we keep it in the freezer! We try to stock up on it when we drive back to the Midwest.

Caramel Puffcorn

1 (9oz) package Old Dutch Puff corn
1 cup butter
1 1/4 cup brown sugar
2/3 cup Light corn syrup
1 tsp Baking soda
1 tsp vanilla

Preheat oven to 250 degrees. Combine butter, brown sugar and light corn syrup in a 2 qt sauce pan, cook on medium heat until mixture just starts to boil. One the mixture has boiled, add the vanilla. Next add the baking soda. (This will cause the mix to foam up)

Pour the puff corn unto a roaster pan. Pour the caramel over the puff corn and stir until mixed up.
Place in the oven for 45 minutes. Stir every 15 minutes.

Remove from oven, pour on wax paper and then break apart.

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