I decided it’s been far too long since I last posted on my blog. I’m still trying to figure out how to work full-time and balance a food blog (it can be quite the challenge!). The fact that it is also getting dark earlier makes things even more difficult. I guess it would do well for me to make a New Year’s Resolution to stay on top of the blog more!
Now that the holidays are here, I am hoping to find time to share several of my favorite Christmas recipes. To start off, I have a mouthwatering recipe for caramel puff corn. I found a large bag of this puff corn at Wal-Mart and knew I had to make this ooey-gooey treat.
If you haven’t had this caramel corn before, you need to make it right now…really though! You won’t be disappointed. The sweet and buttery caramel mixed with the crunchy puff corn is the perfect combination. Perfect for any caramel-lover and also works great for neighborhood Christmas gifts!
- 3-4 cups of puff corn
- 1/2 cup butter or margarine
- 1/2 cup light corn syrup
- 1 cup brown sugar
- 1 tsp baking soda
Preheat oven to 250 F degrees. Mix butter, light corn syrup and brown sugar in a 2 quart sauce pan. Heat mixture over medium heat and cook for two minutes or until bubbly around the edges. Remove from heat. Add baking soda to mixture and stir until the mixture starts foaming (this will allow the caramel mixture to evenly coat all of the corn puffs).
Place corn puffs in 9×13 pan (I also placed a cookie sheet underneath the pan to prevent caramel/corn puffs from spilling) and coat with caramel mixture. Place coated corn puffs in preheated oven for 45 minutes. Stir corn puffs after every 10 minutes of cooking (make sure corn puffs are evenly coated; you will do this 4 times).
Remove corn puffs from oven and pour onto a long piece of wax paper. Break corn puffs apart before they cool (or they will harden as huge pieces!). Wait until cool. Enjoy!