My mom would make caramel corn when I was younger back home. (Thats sound like I live far away but we are 14 minutes from each other) She will still make it if we ask or beg. Nellie is in the stage now of deciding if she really wants to cook because that means she would have to just clean it up, and who would eat it if she made it? It’s just her and dad at home now. She has said it’s harder to cook just for two. It used to be 6 but we all have flown the coop. I suppose that would be a hard adjustment to get used to. I don’t have to worry about that for awhile especially with boys, they have bottomless pits for stomachs! Even though I love moms recipe of caramel corn, I equally love this recipe because it has no kernels to get stuck in your teeth! Save those teeth!
So, when the fall season peeks its head around the corner with the first whisper of cool air, this recipe is always one of the first I make every fall. This is the perfect hayride food!
Once the butter has melted then you start the boiling stage. Don’t start your timing or turn up the heat until the butter is melted. Turn up the heat after the butter is melted completely. This will prevent any gritty sugar from forming and burning.
Starting to boil…
In all reality I wasn’t too worried about burning myself. I just didn’t want to loose any ingredients. This was 2 sticks of butter! Butter ain’t cheap!
In a large bowl pour in the corn puffs. Tip: have this step done before you even start the caramel. From this point on, once the caramel is done you need to pour it immediately on the corn puffs.
Stir quick and until every corn puff is covered. Be gentle, you don’t want a ball of crumbs
Don’t think I didn’t open the oven a couple of times and sneak a piece! Ok, maybe more then twice….
When it is finally time to remove from the oven you should taste and adjust to your likeness of that addicting sweet and salty flavor
2 sticks of butter
2 cups brown sugar
1 tsp salt (I use sea salt)
1/2 cup light corn syrup
1 tsp baking soda
30 cups corn puffs
Preheat oven to 200. Melt together in a saucepan butter, sugar, syrup and salt. Bring to a boil for 5 minutes. Remove from heat and add baking soda to foam. Pour over about 30 cups of popped corn puffs. This is two bags of either Seyferts or Oke-Doke brand. What I used in this recipe was one extra large bag of Shearers corn puffs. I found this brand up at the Country Market. This was the first time I saw this brand and size. This bag had the perfect amount needed in just one bag. Spread on a lined cookie sheet and bake for 1 hour. Break into pieces and enjoy! My mouth is watering…