Caramel Puff Corn

This super addicting little snack reminds me so much of Christmas at grandma's house. Every year she would have a big bowl of the caramel puff corn and ranch oyster crackers sitting on the hutch in the dining room. Without fail, the bowl of puff corn was always empty by dinnertime!

This was my first attempt at making this, and not quite sure what I did differently, but grandma's tastes better. I remember her's having more of a buttery taste and the caramel coating being a little chewier. The caramel coating on mine is a tad bit hard. Not sure if I baked it too long or what happened. Still tastes good, but just not quite the same.


Caramel Puff Corn

1 bag Old Dutch puff corn
2 sticks butter
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 250 degrees. Pour puff corn into a large roasting pan and set aside. In a two quart sauce pan, bring the butter, brown sugar, and corn syrup to a boil. Cook for two minutes. Add the baking soda, which will cause the caramel mixture to foam up. Stir well and remove from heat. Pour over puff corn and stir until evenly coated. Bake for 45 minutes, stirring every 10-15 minutes. Remove from oven and pour onto wax paper. Spread it out into a single layer, breaking apart the pieces.