Warning: Do not make these if you are on a diet. They are extremely addicting! I made these for an appetizer for Thanksgiving, and I found myself migrating towards the bowl all afternoon while I cooked. They melt in your mouth! I found the recipe on the back of the bag of Puff Corn, and thought they would be a great alternative to the traditional carmel corn. It is super easy to make, and only requires a few ingredients.
Caramel Puff Corn
Yields: 9 ounces of carmel corn
9 0z bag of Puff Corn
1 cup (2 sticks) of butter
1 1/4 cups light brown sugar
2/3 cup light corn syrup
1 tsp baking soda
Preheat oven to 250. Pour the Puff Corn into a large roasting pan. In a medium saucepan, melt together the butter, brown sugar and corn syrup until well incorporated. Add the baking soda to the carmel mixtures. (It will cause the mixture to foam).
Pour caramel mixture over the Puff corn and stir until mixed. Bake in a 250 degree oven for 45 minutes, stirring at least every 10-15 minutes. Remove from oven, pour on wax paper and break apart. Store in a ziplock bag or air-tight container.
(As a delicious option, drizzle melted chocolate, or cinnamon over the mixture after you remove it from the oven.)
Source: Back of the Old Dutch PuffCorn bag