The girls of our extended family have discovered this recipe for caramel corn, but with using corn puffs (no hulls stuck in your teeth like real popcorn, but with the same taste and the caramel does not stick to your teeth!) So one of the first things I did when I got down here to sunny FLA was I whipped up a couple of batches of caramel corn puffs.
The recipe is super simple and doesn't take long at all!
First I spray all my pans that will go in the oven before I start. I use 4 - 9x13 pans per recipe batch.
This is recipe uses two bags of puffs. It can be cut in half. I just figure if I am going to make the mess, make a double batch!!!!
Mix the brown sugar, butter, and Karo Syrup together in a heavy pan and bring to a boil. Boil for 5 minutes always stirring... (Sometimes I just make sure the brown sugar is dissolved and don't take a whole 5 minutes).
I am able to find corn puffs at my local grocery store, but down here, WallyWorld is just now carrying this product. Before we actually could not find anyone that carried it here. In Houston, my sister found them at Big Lots.
After bringing to a boil and mixing the baking soda in for the fizz action. Pour over the corn puffs, stir to coat and pour into 9x13 pans. Put into a 250 degree oven and stir every 15 minutes. I have been known to go longer on the time. The corn puffs want to sound dry and crunchy! At home I pour the batches out on wax paper to cool, but here i just poured them back into this yellow bowl, let them cool and then tossed them to break them up into individual pieces.
Be sure what ever you store them in that air can't get to it because they will get soggy if not air tight. ENJOY!!!! GREAT FOR PARTIES!!!!
CARAMEL CORN PUFFS
Printed from COOKS.COM
1 c. butter
2 c. brown sugar
1/2 c. white Karo syrup
Put in medium saucepan and melt. Bring to a full boil. Turn heat down and simmer for 5 minutes.
Add 1 teaspoon baking soda. Stir until foamy.
Pour over 2 bags of Old Dutch Corn Puffs (I put corn puffs in big roasting pan - easier to mix caramel into puffs). Stir in caramel and bake in 250 degree oven for 1 hour, uncovered. Stir every 15 minutes.
Pour onto waxed paper. Let cool. Break up chunks and store in 2 large ziplock bags.