Caramel Puffs

We are a caramel corn family.  I won’t even attempt to count the number of recipes and fine tunings we’ve made along the way to caramel corn perfection.  And then, out of the blue, comes a recipe you never heard of and it’s a winner.  Will you give up your popped corn recipe?  No, you will not.  You will give this one a spot in the rotation though.

I used to work with the best group of people and we loved to share recipes.  We had frequent potlucks and lots of the recipes I use today are variations from these wonderful people.  Big kiss to all of you, you know who your are!

I’d never heard of Chester’s Puffcorn.  If you’ve priced chips and Cheetos though, you’re going to be surprised by the price.  They are the same brand as the pork rinds I buy.  Very little costs $2 anymore, so I’m always grateful to find a bargain.

2 cubes butter

2 cups brown sugar

1/2 cup Karo light syrup

1 teaspoon vanilla

1/2 teaspoon baking soda

2 bags Puffcorn

Bring butter, syrup and brown sugar to a boil and then boil 2 minutes longer.  Add vanilla and baking soda slowly; it will foam up.  Place butter puffs in a roaster 10 x 15 x 3 inches.  Pour the butter/sugar mixture over all and stir until well coated.  Bate at 250 degrees for 1 hour, stirring every 15 minutes.  Dump out onto wax paper and let it cool, then break apart.

* From the Recipe Box

This is a nice alternative to caramel corn and it saves the corn popping step.

I never feel like I might find a hidden unpopped kernel – dental bills!

and remember:  I think we like to complicate things when it is really quite simple:  find what and who makes you happy and you’re set – promise.  Big kiss, Lynn