"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Puffed Corn Recipe

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This recipe for Caramel Puffed Corn, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Lovinus
Added: Wednesday, October 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Bag (8oz) Puffed Corn (I use the plain O-Kee-Doke brand)
1/2 lb butter (not margarine)
1 cup brown sugar
1/2 cup light corn syrup
1 tsp. baking soda

Directions:
Directions:
Empty bag of Puffed Corn into large roaster pan. On stove, over medium heat, use a 2 quart pan to cook togther butter, brown sugar, and syrup. Stir well to blend (about 2 minutes). Add 1 tsp. baking soda to mixture. (this will cause the mixture to foam which is why you need a 2 qt. pan).
Pour caramel mixture over the puffed corn and stir until all are all coated.

Place in 250 degree oven for 45 minutes. Stir at least every 12-15 minutes. Remove from oven, pour on wax paper and break apart

 

 

 

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