Caramel Puff Corn
This recipe is one that has been shuffled back and forth at Minnesota family reunions. I can remember the first time I had tried these addictive golden nuggets, my mom and aunts were huddled around a huge bowl at one of the dessert tables. We started eating these, and literally could not stop. There is something about the texture and the buttery caramel goodness that is impossible to resist. You can’t help but find yourself going back to the bowl for just one more little handful until, before you know it…. the bowl is empty.
I will say, that depending on where you live, it can be tricky to find the butter flavored Chesters Puffcorn. They are usually (if the store has them) in the chip isle near the cheetos. I have found them at Safeway, Fred Meyers, and Amazon. And when I find them, you would think I was stocking up for the next big storm.
Ingredients:
2 bags Chester’s Puffcorn
1 cup brown sugar
1/2 butter
1/4 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp baking soda
pinch of salt
Instructions:
Preheat oven to 250 degrees.
Pour puffed corn into a greased large dutch oven. Make sure it is large enough to stir the puffed corn without spillage.
In a medium size saucepan, combine brown sugar, butter and corn syrup over medium-low heat.
Allow mixture to come to a boil. Allow to boil for about 3 minutes, stirring constantly.
Remove from heat and stir in baking soda and vanilla extract. The caramel will foam up when the baking soda is added.
Pour mixture into the dutch oven with and stir until all puffed corn pieces are covered in caramel.
Place in oven for 1 hour- stirring every 15 minutes.
Let cool, break into pieces and enjoy!
