Sunday, December 11, 2011

Puffy Caramel Corn

shared by Nancy H. (and to quote her: You will have to fight the urge to put your face in the bowl and graze!)

Directions:
  1. Dump two bags of Chester's Puffcorn in a big bowl.
  2. In a heavy skillet or pan put 2 cups packed brown sugar, 2 sticks butter and 1/2 cup white corn syrup.
  3. Melt down, bring to a boil and simmer for 5 minutes.
  4. Pour over puffcorn in bowl and coat completely.
  5. Dump on an ungreased cookie sheet with sides and put in preheated 225' oven for one hour.
  6. Take out and dump in a big bowl. Enjoy!
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