Tuesday, January 24, 2012

Caramel Puff Corn

Here's an easy recipe if you're having people over (unlike us - we try to make it a point not to socialize) for the Super Bowl in a few weeks.

Caramel Puff Corn

2 bags hulless puff corn (buttered)
1 1/2 cups butter
3 cups brown sugar
3/4 cup light Karo syrup
3/4 tsp. baking soda

Bring brown sugar, butter, and Karo syrup to a boil in a large sauce pan. Boil for 5 minutes.

Remove from heat and stir in the baking soda. Some type of chemical reaction will occur causing the caramel to becoming more bubbly once the baking soda is mixed in so make sure your sauce pan is big enough.

In a large roasting pan (this is a good time to break out the roasting pan you received for a wedding gift 4 years ago but haven't used yet), pour caramel sauce over the puff corn. Stir to make sure the puff corn is evenly coated. 

Baked at 250 degrees for 45 minutes stirring every 15 minutes.

Once baked, pour onto wax paper and let cool.

No comments: