This recipe came to me from my good friend, and mother of my son-in-law, Karen. Many times over the past several years when I was fighting Multiple Myeloma she would take the time to bring over meals and treats. Her great cooking was greatly appreciated!
One of her favorite treats is Puffed Caramel Corn. It far surpasses plain old caramel corn in taste, texture and dental safety. There are no unpopped kernels to break your teeth.
A big bowl of Puffed Caramel Corn is always a big hit on any game day table. Your family and friends will love it.
While I hope the Vikings trounce the Packers today and win the division title. I am sure that Karen, who is at the game at Lambeau Field today, will be fervently cheering for the Pack to attack the purple and gold and be declared division champs.
Puffed Caramel Corn Recipe
Preheat oven to 250 degrees
1 bag of puffed corn (8 ounces)
1 cup butter (do not use margarine!)
1 cup of brown sugar (packed)
1/2 cup light corn syrup
1 teaspoon baking soda
Open bag of puffed corn and pour contents into a large roaster pan or large rectangular cake pan that has at least 2-inch sides.
In a two-quart sauce pan, on top of the stove, bring the butter, brown sugar and corn syrup to a boil. After the mixture comes to a boil cook for two minutes. After cooking for the two minutes, add baking soda. (This will cause the caramel mixture to foam up quickly and quite alot and is very fun to watch!) Stir well and remove from heat.
Pour caramel mixture over puffed corn in roaster. With a long handled large spoon gently stir until caramel mixture has thoroughly coated the puffed corn.
Place roaster in oven and bake for a total of 45 minutes. However, you do need to stir the corn every 10 to 15 minutes while it is baking.
Remove from oven and spread out onto wax paper to cool. When cool it won’t even be sticky.
Store in a zip lock plastic bag or sealed airtight container.