Addictive Caramel Corn Puffs Food

CARAMEL PUFF CORN

Steps:

• Place puff corn in a large roaster pan.
• In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
• Add the baking soda- this will cause the caramel mixture to foam up.
• Stir well and remove from heat.
• Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
• Remove from oven, spread out onto wax paper to cool.

ADDICTIVE CARAMEL CORN PUFFS

Steps:

• In a large saucepan, bring butter, brown sugar and Karo to a boil for 5 minutes stirring constantly.
• Stir in vanilla, salt and baking soda. (This will cause the mixture to bubble up.)
• Pour the corn puffs into a large bowl. Pour the mixture over the corn puffs and stir until well coated.
• Bake at 250 degrees for 1 hour. Turn and stir every 15 minutes. Allow to cool on a wire cooling rack. To store, place in a sealed air tight container.

CARAMEL CORN

Steps:

• Pop popcorn till you have 15 cups and place in a very large bowl.
• In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
• Remove from heat.
• Stir in the baking soda.
• Pour over the popped popcorn and stir till well coated.
• Put on large ungreased cookie sheet or two 9x13-inch pans.
• Bake at 200°F for 1 hour stirring every 15 minutes.
• NOTE: If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.

CORN PUFFS CARAMEL CORN

Steps:

• Place corn puffs in a large roasting pan.
• Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly.
• Add baking soda to the mix.
• This will cause the mixture to foam so make sure you use a 2 quart saucepan.
• Pour caramel mixture over corn puffs and stir until mixed.
• Place in a 250 degree oven for 45 minutes.
• Stir at least every 10-15 minutes.
• Remove from oven and pour on wax paper and break apart.
• Enjoy!

CARAMEL CORN "PUFFS"

Steps:

• Bring the brown sugar, corn syrup and butter to a boil.
• Add the baking soda and stir.
• Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
• Bake at 250F, stirring every 10 minutes for 45 minutes.