My friend Linda Murray makes this and shares it often. Katie makes a version of it that is really gooey and delicious. If you don't want to get your hands sticky this version is for you.
Caramel Puff Corn
20 c. puff corn
1 1/2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 t. salt
1 T. vanilla
1 t. baking soda
Preheat oven to 200.
Place puff corn in a large roasting pan.
Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan. Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil. Continue to cook stirring occasionally for 5 minutes.
Remove from heat and stir in vanilla and baking soda.
Carefully pour over the puff corn. Stir well and bake for 1 hour, stirring every 15 minutes.
Immediately pour out onto waxed paper. Cool completely. Break into bite-sized pieces. Store in covered container.
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