Here's the recipe.
8 oz. corn puffs (no kernels)
2 sticks butter
1 C. brown sugar
1/2 C. light corn syrup
1 tsp. baking soda
In a large sauce pan bring butter, brown sugar and syrup to a boil over medium heat. Keep stirring and boil for 2 minutes. Add baking soda (will foam) and keep stirring until dissolved. Pour mixture over puffs and mix together until puffs are coated. Put on cookie sheet and bake at 250 degrees stirring every 15 minutes. Remove puffs from the oven. Separate puffs on wax paper immediately before it cools.
Lets do it together-- shall we?
This right here is the secret ingredient. You HAVE to have the corn puffs. It insures that you won't be picking seeds out of your teeth for the next week.
Butter, brown sugar and syrup.... in you go.
melty melty (keep stirring)
boiling for 2 minutes (keep stirring)
add the baking soda and it will fluff up nice and big (like me after four kids)
I put the puffs on a cookie sheet, poured the mixture over the puffs and mixed it in nice and good. (sorry no pictures for that step-- the phone rang and I couldn't do that many things at once)
These are our puffs after the first 15 minutes. You need to flip them all.
Here we are after the full 45 minutes. (three flips later) Nice and golden crispy-- yum! I poured them out on wax paper so we won't have a big gooey ball.
Separate them quickly before they cool. I mean right away OK? I once tried to press my luck with this step and I ended up with the world's largest popcorn ball. So stick to the plan and you'll be a happy camper.
Then after they are all separated start sorting through and take out a few of these extra gooey beauties. (Now this is the most important step so listen up.) Eat 'um-- quick, before someone starts sniffing out your stash.
There you have it! Caramel Crack! Thanks for coming to cook with me today. That was fun! Enjoy your new favorite treat!