caramel puffcorn

One of the snacks that we make each Christmas is caramel puffcorn.  We use the Old Dutch Puffcorn and the recipe comes from the back of the package.  It goes together fairly quickly--a few ingredients melted together on top of the stove and poured over the puffcorn in a big bowl.  Stir until all the pieces are coated and then transfer to two parchment lined baking sheets and bake for 45 minutes.  At the end of 45 minutes pour onto parchment or wax paper to cool.  Break apart any large pieces once it is cool.

Caramel puffcorn

1 9 oz package Old Dutch Puffcorn

1 cup (2 sticks) butter (not margarine)

1 1/4 cup brown sugar

2/3 cup white corn syrup

1 tsp baking soda

Place the puffcorn in a large bowl or large roaster.  Combine the butter, brown sugar and corn syrup in a large saucepan.  Heat over medium heat until melted.  Stir in the baking soda.  The mixture will foam and lighten in color.  Pour over the puffcorn and stir until thoroughly combined.  Transfer to parchment lined baking sheets or a large roaster.  Bake at 250° for 45 minutes stirring every 15 minutes.  Pour onto parchment or waxed paper to cool and break apart any large pieces.

puffcorn bagged up into single servings