Sunday, November 21, 2010

Caramel Puffcorn

Every time I've posted a recipe, I tell myself I'm going to do better than posting once a month. Hasn't improved just yet. Sorry about that.

With the holidays coming, it seems like it's a REAL GOOD EXCUSE to snack - ALOT! A dear lady in our Sunday School class made this snack for our small group. Oh, my goodness! You talk about sweet. You talk about crunchy. You talk about good. YOU TALK ABOUT SWEET! (Yes, I know I already said that.)

This is fairly simple to make but let me warn you...it's ADDICTIVE! Oh man, I'm craving it right now. I think I'll make some to take to Grandma's for Thanksgiving.

CARAMEL PUFF CORN

2 sticks real butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp baking soda
1 large bag (5 oz) Chester's Butter-flavored Puffcorn

Combine the butter, brown sugar, and corn syrup in a large saucepan over medicum heat. Bring to a boil, and boil for 5 minutes stirring occasionally to keep from scorching. Remove from heat and add baking soda.

Pour sauce over puffcorn in a large roasting pan. Stir and bake in 250 degree oven for 1 hour, stirring every 15 minutes.

Pour out on sheets of wax paper to cool. Store in closed containers.

Recipe from: Dorothy Breier

Notes: You'll find the Puffcorn in the chip aisle. This is just like caramel popcorn but no hulls or kernels to worry about.