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Caramel Puff Corn Recipe

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This recipe for Caramel Puff Corn is from Ruth Paull Lamb & Family Cookbook, 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:  
2 (5 oz) bags Corn Puffs/Corn Pops
1# nuts (optional)
1 1/2c. butter
3c. packed brown sugar
3/4c. light corn syrup
3/4 tsp. baking soda
1 tsp. vanilla
Directions:
Directions:
Place corn puffs and nuts in large roasting pan, which has been sprayed with Pam (or other non-stick spray). Combine butter, brown sugar, and corn syrup in heavy 4qt. saucepan. Cook over medium heat, stirring until sugar is dissolved and all ingredients are mixed. Bring to a boil and boil for 5 minutes. Remove from heat, stir in baking soda and vanilla. Pour hot syrup over corn puffs, stirring to mix and coat well. Bake uncovered at 250º for 1 hour, stirring every 15 minutes. Let cool and continue to stir so it doesn't get stuck to pan. Store in airtight containers.
Number Of Servings:
Number Of Servings:
many
Personal Notes:
Personal Notes:
The corn puffs/pops can usually be found in the "chips and pretzel" section of the grocery store. They are whitish in appearance. We usually find them in 8oz bags, so I use about 1 1/2 bags per batch. This is one of those "once you start, it's hard to stop eating" snacks!

 

 

 

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