Caramel Puff Corn

<h1>Caramel Puff Corn</h1>
This recipe is DELIGHTFUL. Mike’s Mom has made it many times and it is soooo good. It is a bit different from the normal caramel popcorn because you’re using the puff corn. Be warned though, this recipe is ridiculously simple to make, and it’s so good you might pack on the pounds due to being unable to control yourself!
1 small bag of  puffy popcorn
1 cup butter
1¼ cup brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda
1. Preheat the oven to 250°F.

2. Empty popcorn into a double lined paper grocery bag.

3. Combine butter, brown sugar, and corn syrup in a sauce pan over medium heat until melted.

4. Add baking soda.  – Mixture will foam.

First preheat the oven to 250°F.  Empty the popcorn into a double lined paper grocery bag.

Next combine the butter, brown sugar, and light corn syrup in a 2 quart sauce pan over medium heat until mixture has melted. Once mixture has melted add the baking soda. This will cause the mixture to foam, but keep stirring until the soda is combined. Remove from heat and carefully pour the mixture over the popcorn in the brown paper bag. Roll the bag shut tightly and shake the bag until all of the puffcorn is covered.

Pour the covered puffcorn mixture into a large roaster pan and place in the oven for 45 minutes, stirring at least every 12-15 minutes. (I did four rotations). Remove from oven, pour on wax paper and break apart. The caramel corn will harden as it cools – Wait until it’s completely cooled before enjoying!
<strong>Recipe is from Appeale – </strong>