Friday, December 5, 2008

Caramel Corn Puffs

1 package (8 ounces) popped popcorn (I use 3 bags of microwave popcorn)
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Place popcorn in a large bowl and set aside.

In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat.

Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.

Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Yield: about 4-1/2 quarts

*My Notes:*
-Thanks Irene!
-This recipe is absolutely amazing! You will never settle for store bought caramel corn again.

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