Saturday, October 30, 2010
Have you ever had this? I like this better than caramel corn because you have no un-popped kernels to deal with AND won't be picking pieces out of your teeth. Very addictive too!
1(8 oz.) bag "Old Dutch Puff Corn Curls" or popcorn
1/2 pound butter (not margarine)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda
Put corn puffs in roasting pan. Melt butter with sugar and corn syrup. Add baking soda. This will cause the caramel sauce to foam. Pour caramel sauce over corn puffs. Bake at 250 for 45 minutes, stirring every 15 minutes.
(You can add nuts if you'd like. We've used peanuts and we've used mixed nuts too! I LOVE the sweet/salty balance, so I prefer nuts in mine)