Due to my snow day insanity yesterday, I decided to bake…if you can call making caramel corn baking! 🙂 Please note that this is the 2nd recipe this week, due to my insanity….or the fact that I am feeling rather Betty.
1 package of Puffcorn
1 cup butter (not margarine)
1 1/4 cups brown sugar
2/3 cup light corn syrup
1 tsp baking soda
Preheat oven to 250 degrees. Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan, cook on medium heat until mixture has melted. Once it is melted, add the baking soda. This will cause the mixture to foam which is why I melted in a larger pan.
Pour Puffcorn into a large roaster pan and try not to eat it (it is soooo good). Pour caramel mixture over the Puffcorn and stir until mixed. Place in oven for 45 minutes, stirring at least every 10-15 minutes.
Remove from oven, pour onto wax paper and break apart. Let cool. Bring to work and share with co-workers as to not eat the entire batch yourself!