Recipe From: Laura Watson
This was a popular item at our ward Halloween party This caramel corn has the coolest texture to it and very addicting!
2 bags of Chester's butter puff corn ( comes in a blue bag in the chip aisle ).
Melt 2 cups brown sugar - 2 cubes butter - 1/2 cup light corn syrup.
Melt and bring to a light oil over medium heat. Boil for 5 minutes - stir constantly. Remove from heat.
Add in1 tsp vanilla and 1/2 tsp baking soda.
Mix well - pour over popped corn and stir well till add is covered. Put on large baking sheet and bake at 250 for 15 minutes. Stir/turn every 5 minutes. I spread it out on the counter using some parchment paper. As it starts to cool separate into individual pieces. Cool completely before serving. (Although munching while still warm is yummy! But if put into a bowl before completely cool it will stick too much.)
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