We recently had a bake sale at church and this caramel corn was an offering. Two friends of mine said that they love this recipe since it uses hulless popcorn and always turns out so well. They make it often and so I asked for the directions. Since it's new to me, I thought I would share it with you.
 |
| I made a half-batch to share. |
Caramel Corn
1- 8 ounce package corn puffs (O-Ke-Doke)
Place corn puffs in a roster pan.
In a 2 quart pan, cook together for 2 minutes while stirring
nearly constantly:
1/2 pound butter
1 cup brown sugar
1/2 cup light corn syrup
Add 1 tsp. baking soda the mixture and stir well.
Pour mixture over corn puffs and stir until mixed. Place in a
250 degree oven for 45 minutes. Stir every 15 minutes. Remove
from oven, pour on wax paper and break apart.
Store in an airtight bag or container. One of my friends said
that this freezes well if you can't use it all at one time.
**The next time I prepare this, I will be using an aluminum disposable roaster...otherwise cleanup is not fun!
Enjoy!🍿