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Caramel Puff Corn Recipe

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

Contributor:  
Contributor:  
Wendy Beager

Category:
Category:

Ingredients:  
Ingredients:  
20 c. puff corn (3 full size bags)
1 1/2 c. firmly packed brown sugar
1 c. butter
1/2 c. light corn syrup
1 tsp salt
1 T vanilla
1 tsp baking soda

Directions:
Directions:
Heat oven to 200F.

Place puff corn into large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.

Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.

Personal Notes:
Personal Notes:
A variation to this is candy coated Puff Corn. Aunt Jeannette brought this down to Mom and Dad's and Max absolutely loved it. She used one brick of white candy coating (we always called it almond bark) to one bag of Puff Corn. Melt the white chocolate in the microwave, start with one minute and then continue with 30 second intervals until it's all melted. Pour over Puff Corn in large bowl (we always used Dad's giant metal bowl) and stir until coated. Pour out onto wax paper and let set. Break into pieces and store in gallon plastic bag.

 

 

 

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