DEE'S VERSION OF PUFFCORN CARAMEL CORN
THIS MAKES A LARGE AMOUNT..ABOUT 2 - 1 GALLON ZIP BAGS FULL, BUT IT GOES FAST IN OUR HOUSE AND MY FRIENDS LOVE IT SO I MAKE ENOUGH TO SHARE. SINCE IT BAKES FOR OVER AN HOUR WITH STIRRING EVERY 20 MINUTES, I ALWAYS MAKE A BIG BATCH ALL AT ONCE.
Provided by Dee Stillwell
Categories Other Snacks
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 250°F. Spray 2 large aluminum turkey roaster pans with cooking spray. Pour 2 1/2 Bags puff corn into each pan. In a 4 quart saucepan over medium heat, add butter, brown sugar, and corn syrup and mix well. Bring mixture to a boil, stirring constantly, and cook for 2-3 minutes. Remove from heat and stir in baking soda and vanilla extract; the mixture will foam and expand. stir until evenly mixed and foamy. Carefully pour syrup over puff corn and keep stirring with a large long handled spoon to cover all pieces of puffcorn.
- 2. Bake for 1 hour and 15 minutes, stirring well every 20 minutes. After 1 hour, leave a few caramel pieces out to sample when they cool they should be crunchy. If not, bake another 15 minutes. Let Caramel Puff Corn cool at least 30 minutes in pan stirring every 5 minutes so it cools without sticking together. Store in an air tight container.
- 3. I find when you are making a large batch like this it is much easier and the pieces get coated better if you have another person to stir one pan while you do the other. I am usually making it alone tho so some pieces don't get coated as well before the syrup starts cooling off.
- 4. **NOTE: BE SURE TO READ THE PKGS OF PUFFCORN AND THAT YOU ONLY USE PLAIN OR BUTTER FLAVORED BCUZ THE CHEESE ONES ARE NOT GOOD FOR THIS RECIPE.**
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