Combine butter, corn syrup and brown sugar in a sauce pan, bring to boil, stirring constantly.
Boil for one minute. Take off heat and add baking soda, stir until foamy.
Put half of puff corn in a big roaster pan, then pour half of caramel and stir. Add other half of both, stir again.
Bake for 45 minutes at 250, stirring every 15 minutes. When finished, dump puffs onto wax paper. Let cool. Break apart clumps, store in air tight container.
Originally Submitted
2/6/2013
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