"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carmel Puff Corn Recipe

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This recipe for Carmel Puff Corn, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz puff corn
2 sticks butter (not margarine)
1 c. brown sugar, firmly packed
1/2 c. white karo syrup


Add later: 1 t. baking soda

Directions:
Directions:
Preheat oven to 250-260. Spray large roaster or disposable roasting pan with Pam. Pour in the popcorn puffs.
Melt butter, add brown sugar and syrup. Stir until dissolved, after it starts bubbling, stir for 1-2 minutes (no longer). Remove from heat and add 1 t, baking soda. Stir (will foam up so use a fairly large pan). Don't let cool.
Pour over corn & stir. Put in oven for 45 min. total. Stir every 15 min. Don't let it get brown on the bottom.
After 45 min. take out of oven and pour onto cookie sheets covered with waxed paper or foil. After it cools, break up into separate kernels. Store in airtight container.

Personal Notes:
Personal Notes:
This is so yummy! Look in the chip/snack isle at the grocery store for the corn puffs. This usually comes in 6oz bags. You can either buy 2 bags and add the extra 2 oz to the corn or have a bit more coating on the corn if you only use the one bag. I just put the waxed paper on the table to cool the corn mixture. I don't use cookie sheets.

 

 

 

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