Puff corn gets coated in caramel for the ultimate sweet and salty snack.
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20 cups puff corn
1 1/2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
1 teaspoon baking soda
Heat oven to 200°F.
Place puff corn into large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.
Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.
Explore reviews fromour online community
Melts in your mouth. Clean up was not near as difficult as I anticipated. I will definitely make this again.
I followed this recipe exactly and turned out great! Very good fall snack! I wanted to add that I bought 3 full size bags of corn puffs and that was almost exactly 20 cups. That might be helpful when you're purchasing the ingredients.
Its better with butter
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