- 1 bag (8oz) puff corn (Oke Dokee brand is what we get)
- 1 c. brown sugar
- 1 c. butter
- 1/2 c. light corn syrup
- 1/2 tsp. baking soda
Spray lightly a large roaster pan with cooking spray. Dump in the bag of puff corn.
Combine brown sugar, butter, corn syrup, vanilla, and salt in tall saucepan. Boil for 2 minutes, stirring often. While still on flame stir in baking soda and mix very well. It will foam up so be careful! Take off flame. Pour over puff corn in the large roaster pan and mix until most of the puff corn is coated.
Combine brown sugar, butter, corn syrup, vanilla, and salt in tall saucepan. Boil for 2 minutes, stirring often. While still on flame stir in baking soda and mix very well. It will foam up so be careful! Take off flame. Pour over puff corn in the large roaster pan and mix until most of the puff corn is coated.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes to distribute the caramel over the puff corn even further.
Break apart as it's cooling.
Cool completely and store in air tight plastic bag or container.
*It does not hurt to add you're favorite nuts into the mix either. I like nuts so I add about 1 1/2 - 2 cups whole nuts.
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