Caramel Corn

Chef Linda

Caramel Corn without the seeds and done in the oven with less mess and fuss!

Ingredients

2 pkgs. (8 oz.) corn puffs (I found Jays brand)
3 sticks (1-1/2 cups) oleo
3 cups brown sugar
3/4 cup white corn syrup
3/4 teaspoon baking soda
1-1/2 teaspoons vanilla extract

Directions:

Combine oleo, sugar and corn syrup in a heavy saucepan. Boil 5 minutes while carefully stirring. Remove from heat and add baking soda and vanilla.

Stir to combine. Pour puffed corn onto jellyroll pan(s) and pour caramel mixture over the corn. Toss carefully to coat. Bake at 250 degrees F. for one hour stirring every 15 minutes. Allow to cool before eating. Will keep in an airtight container for a week or so.

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