Caramel Puffed Corn
By Marilyn Amann at The Village of Westland
Ingredients:
2 sticks real butter
1 C brown sugar
1/2 C light corn syrup
1 tsp baking soda
1 tsp vanilla
1-5.5 oz bag Corn Puffs
Directions:
Preheat oven to 250°. Combine the butter, brown sugar and corn syrup in a sauce pan over medium heat. Bring to a boil and boil for two minutes while stirring constantly. Remove from heat and quickly add in baking soda and vanilla. Stir well. Coat corn puffs evenly with the caramel mixture. Stir thoroughly. Place coated puffs in a large greased (9×13) pan. Bake for 1 hour, stirring every 15 minutes. Lay out on wax paper to cool/dry. Enjoy when cooled.
