Caramel Puff Corn

Caramel corn has always been a favorite snack of mine.  But, this may actually be better than ‘regular’ caramel corn … no hulls to get stuck between teeth!  It was snowing like the dickens today, so I made a batch.  I had intended to make it for a Superbowl snack, but really wasn’t in the mood after our favored team wasn’t IN the Superbowl.  It’ll be a perfect movie or game-night snack.

 

Caramel Puff Corn
Yield:  15 servings

Ingredients:
2 – 4.5 oz. bags Puff Corn

1/2 cup light corn syrup
1 cup brown sugar
1 cup butter
1 tsp. baking soda


Directions:
1.  Preheat oven to 250 degrees.
2.  Spray a large roaster with cooking spray and put the puffed corn in the roaster.
3.  Combine brown sugar, butter and corn syrup in a saucepan.  Bring to a boil and continue boiling for 2 minutes.
4.  Add baking soda.  Expect the caramel to expand.  Pour over the puffed corn and mix thoroughly.
5.  Place roaster in the oven for 45 minutes.  Stir the puffed corn every 15 minutes.
6.  Remove from oven when done and spread over waxed paper to cool.