Caramel Puff Corn
Prep time: 5 minutes Cook time: 60 minutes Makes 8 cups
Ingredients: (if desired, this recipe can be halved)
~10 cups popcorn twists (175g)
⅔ cup unsalted butter or margarine
⅔ cup brown sugar, packed
⅓ cup corn syrup
¾ tsp baking soda
Directions:
1. Place the popcorn twists in a large glass/metal bowl with lots of stirring room.
2. Line two 9x13" (22-33cm) rimmed baking sheets with parchment paper. Set aside.
3. In a large saucepan, heat the butter/margarine, brown sugar, and corn syrup over medium-high heat, whisking often, until it reaches a boil.
4. Boil and stir for 2 minutes.
5. Add baking soda. It will foam up. Continue cooking and whisking for 1-2 minutes until the foam settles slightly.
6. Pour caramel over the twists and stir to coat them evenly. Spread onto rimmed baking sheets lined with parchment paper.
7. Bake in a preheated oven at 250°F(120°C) for 45 minutes, stirring every 10-15 minutes.
8. Remove from oven, let cool for 5-10 minutes, and then break into smaller pieces as desired.
Store in an air-tight container or plastic bag 1-2 weeks. Freezes well.
~
Does anyone else take food out of the box, toss the box away, then have to find it to re-check the instructions on the back?
YOU ARE READING
Cookbook: Kitchen Keepsakes
Non-FictionHere are 10 recipes from my family cookbook, Kitchen Keepsakes. These recipes are fairly easy and forgiving. Close counts in horseshoes, hand grenades, and this style of cooking. The full cookbook is available on Amazon in print, ebook, and Kindle U...
