Wednesday, May 4, 2016

Old Dutch Puffcorn Caramel Corn

     Old Dutch Puffcorn Caramel Corn is an oldie but a goodie. My Grandma always would make this and have a huge bowl sitting out in the middle of the table. At gatherings it went fast while people would chat and snack. 

     Since, she has moved into an elderly home. When we were back visiting the farm this winter, I made a big batch and took some in to her. This way she could enjoy some, and share with all of her visitors as well. 

     This stuff is addicting! I am warning you. If you are making it, and don't want to eat it all, promise some of it to your neighbors BEFORE you make it. That way they will be waiting and you can't keep it all for yourself after the first taste. 

Old Dutch Puffcorn Caramel Corn
Recipe from Old Dutch Foods

1 Bag of Old Dutch Puffcorn
1 Cup of real Butter  
1 1/4 Cup of Brown Sugar
2/3 Cup of Light Corn Syrup
1 teaspoon Baking Soda

Preheat oven to 250°F.
Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan. 
Cook on medium heat until mixture has melted.
Once mixture has melted, add the baking soda. (Mixture will foam)
In a large roaster pan, pour the puffcorn.
Pour the caramel mixture over the puffcorn and stir until mixed.
Place in the oven for 45 minutes, stirring at le
ast every 10-15 minutes.
Remove from the oven and pour on wax paper and break apart.
Let cool, and enjoy. Once cooled, it can be stored in a airtight container or ziploc bag.

No comments:

Post a Comment