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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Carmel Puffs Recipe

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This recipe for Carmel Puffs is from Pometta's 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:  
Preheat oven to 250º
3 bags Chester's Puffcorn with butter
1/2 cup light Karo syrup
2 cups golden brown sugar
2 sticks unsalted butter
1 tsp. baking soda
Directions:
Directions:
Put puff corn into a large aluminum pan 12' x 18' with tall sides or use two smaller pans. In a pot; mix syrup; brown sugar; butter over medium heat until it reaches 230º on candy thermometer, stir occasionally. The mixture will bubble and thicken. Watch the temperature closely.
Remove from heat and stir in 1 tsp. baking soda until foamy. Pour over Puffcorn and toss well until evenly coated.
Bake at 250º for one hour and toss every 15 minutes.
Cool slightly, then separate Puffcorn and place onto two or three cookie sheets to cool completely.
Preparation Time:
Preparation Time:
35-40 minutes
Personal Notes:
Personal Notes:
Its not easy to find Chester's Puffcorn. Some stores carry it but I think you can get it thru Amazon.

Phyliss Chow was a client of Jackie's

 

 

 

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