Caramel Puff Corn

I recently found this recipe on a scrapbooking recipe board and instantly knew I had to try it. It was yum at first try. I like this recipe far better than regular caramel corn because there are no seeds or hulls to have to worry about crunching on or getting stuck in your teeth. The only warning I will give is that it is very addicting!

Caramel Puff Corn

2 sticks of butter
1 c. brown sugar
½ c. light corn syrup
1 tsp. baking soda
2 bags hull-less puffy popcorn (I bought Chester's Puffcorn, Butter Flavored, at Walmart or Winco)
Roasting pan (Deep and high sides)

If you want more caramel on the puffy popcorn, then use only 1-1/2 bags. I used 2 bags this last time I made it.

Preheat oven to 225 degrees. Use a non-stick cooking spray on the inside of your roasting pan. Put puff corn in roasting pan and set aside. In a medium large saucepan melt butter, brown sugar and corn syrup. Stir over a medium to medium high heat until the sugar is all dissolved. When the mixture is just beginning to boil, add baking soda. Continue to stir as it foams and multiplies. Dump over puffy corn and stir well.

Bake at 225 degrees for 45 minutes, stirring well every 15 minutes. Dump onto wax paper, spread out and allow to cool. Carefully break apart and store in airtight containers. It freezes well, too.