Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, September 2, 2007

Caramel Puff Corn


Some of my favorite recipes come from cookbooks that are compilations of people's favorite recipes --
real people. You know, those cookbooks you get from churches and school and community groups.

About ten years ago I put one together for our Catholic school. My kids were young -- it was before we home schooled -- and I gathered recipes from many of the parents and put it together in a cookbook for the teachers and staff. It turned out really nice and we were able to use it for a fundraiser. The great thing is, though, I still use all of these great recipes.

Today's recipe is one of them. This is Caramel Corn from heaven. It's made with puff corn, not real popped corn, so it's not only easier to make, but it's easier on your teeth and gums.

The recipe calls for cooking the sugar mixture for just a short while, then you coat the puff corn and bake it for a while.
That takes the guess-work out of getting the syrup to just the right temperature. And it turns out perfect every time.

The end result tastes like the county fair, and Halloween, and fall afternoons.... it's just wonderful. Make some -- you'll be happy, happy, happy. I store mine in a empty ice cream bucket or popcorn tin. It will be good for a while --
if it lasts.



Caramel Puff Corn

10 oz. bag hull-less plain corn puffs
1 cup butter
½ cup light corn syrup
1 cup brown sugar
1 t. baking soda

Combine butter, corn syrup and brown sugar in a saucepan; bring to a boil.
Boil for one minute. Take off heat and add baking soda; stir until foamy.
Pour over the corn puffs and stir.
Bake on baking sheet for 45 minutes at 250 degrees F, stirring every 15 minutes.
Dumps puffs onto wax paper. Let cool.
Break apart clumps into bite-size pieces.
Store in an air tight container.


The sugar, butter, and corn syrup.


The sugar, butter, and syrup at a boil.

Pour the syrup over the puff corns and stir. Then bake.

.

13 comments:

Barb, sfo said...

What's puff corn? Is that like Kix cereal?

scmom said...

No, it's like cheese puffs with no cheese. This link:
http://utzsnacks1.stores.yahoo.net/hulpufcor7oz.html
is an example. This link is not a brand we have locally -- we have Mikesells and Conn's, but they look just like this.

Barb, sfo said...

Utz? No problem! My back-yard neighbor works for Utz. I can ask him where I can get these snacks.

Anonymous said...

Thanks for the pictures ... they really help!

Anonymous said...

This stuff is better than the real deal!

scmom (Barbara) said...

It really is. I hate to think that it's hydrogenated soy oil or whatever is in the corn puffs, but it is good stuff. Oh well, everything in moderation!

Anonymous said...

one hint for making this, if you dump the puff corn into a brown paper bag and pour the mixture of it you can shake it to mix in the bag before pouring on the pan to bake.

my3kidz said...

I just made these this afternoon, and after the first 15 minutes in the oven, they came out burned. What am I doing wrong? They tasted good--when the burnt part was scraped off! Help! :)

scmom (Barbara) said...

my3kidz,
I'm sorry -- I don't know what to tell you. I just made it this afternoon and it turned out fine. You're baking at 250 degrees F? Make sure you're cooking it in the middle of the oven. If your pans are dark, that might cause the popcorn to burn.

Jenna Dean said...

I made it 2 days ago and it was gone within a few hours. Making it again today! It is a huge hit!!! Everyone loves it! Thanks for the great recipe!

Anonymous said...

I use Chester's Puffcorn by Frito Lay - Butter Flavor. I seen them sold at 711, King Soopers, Krogers, Safeway and other convenice stores

Anonymous said...

I make a double batch of this every Thanksgiving. I add pecan halves to mine. So good!!

Marla said...

works great with KIX!!!