For our recent trip to Oklahoma, my mother-in-law, Denise, made a batch of “Caramel Puffs.” These are basically like caramel corn except you use corn puffs instead of popcorn. So yes, this is basically sugar on air – yum! These didn’t last long with our group; I was lucky to be able to snap a photo before the bowl was emptied. All that crunchy, sweet, and salty goodness.
Caramel Corn Puffs
- 2 bags Corn Puffs
- 2 sticks butter/margarine
- 1/2 c. light Karo syrup
- 1 c. brown sugar
- 1 tsp baking soda
Butter two large pans. Spread corn puffs evenly on pans.
In a large saucepan, mix butter, syrup and brown sugar. Bring to a boil; boil for 2 mins. stirring constantly. Remove pan from heat. Add 1 tsp baking soda. Mixture will froth up. Pour over corn puffs. Stir to coat.
Bake in 250 degrees for 45 minutes, stirring every 15 minutes. Spread onto wax paper to cool.