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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Puff Caramel Corn Recipe

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This recipe for Corn Puff Caramel Corn is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8oz package of puff corn
1 C of salted Spanish peanuts
1 C of cubed butter
1 C of packed brown sugar
1/2 C of light corn syrup
1 tsp of baking soda
Directions:
Directions:
Place puffcorn, and peanuts in a large roasting pan and set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally. Cook for 2 minutes. Remove from heat and add baking soda; Stir well ( mixture will foam up) Pour over puffcorn mixture and toss well to coat.
Bake at 250º for 45 minutes, stirring every fifteen minutes. Spread on wax paper to cool. Break apart and store in an air tight container.
Number Of Servings:
Number Of Servings:
20 or 5 qts.
Preparation Time:
Preparation Time:
10 minutes Bake for 45

 

 

 

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