Tuesday, December 14, 2010

Caramel Puffed Corn

This is an amazing recipe. My friend Barb introduced this to me several years ago - it is like nothing I had ever had before. She found this recipe on the back of Old Dutch Puffed Corn. I haven't been able to find Old Dutch Puffed Corn so this Christmas, I bought Chester's Puffed corn. You have to make this - your friends will be amazed. The recipe doesn't call for nuts but I have added pecan halves on occasion and a friend mentioned she wanted to try it with cashews. Your family will totally devour this .. but I recommend sharing with friends... they will love you!



Caramel Puffed Corn (adapted for the Old Dutch Puffed Corn)

1 cup butter
1 1/2 cups brown sugar
2/3 cup light corn syrup
1 tsp baking soda
nuts (optional)
1 bag of Old Dutch puffed corn - I used two 4.5 oz bags Chesters Puffed corn

Preheat oven to 250. Combine butter, brown sugar and corn syrup in a medium saucepan. Cook until comes to a boil. Add baking soda. Put puffed corn/nuts in a large roasting pan - pour sauce over corn/nuts til thoroughly coated. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and pour onto wax paper, breaking apart and allow to cool.

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