"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel Puff Corn Recipe

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This recipe for Caramel Puff Corn, by , is from The Dickel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Yenter
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 9 oz package Old Dutch PUFFCORN
2 Sticks Butter
1 1/4 C Brown Sugar
2/3 C Light Corn Syrup
1 tsp Baking Soda

Directions:
Directions:
Preheat oven to 250. Combine butter, brown sugar, and corn syrup in a sauce pan, cooking on medium heat until mixture has melted. Once mixture has melted, add the baking soda (this may cause the mixture to foam a bit). Pour puffcorn into a large roaster pan. Pour caramel mixture, and pour caramel mixture over puffcorn. Stir until mixed. Place in oven and bake for 45 minutes, stirring every 10-15 minutes. Remove from over, and place on wax paper to cool. Break apart and enjoy.

Personal Notes:
Personal Notes:
This is a nice treat for people on diets who cannot consume seeds or hulls.

 

 

 

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