Toffee/Caramel Puffy Corn

By DDownes

from Carrie Lahey

Ingredients

• 1 bag Chester Cheetah puffed BUTTER corn
• 1 C. brown sugar
• 2 sticks (1 Cup) butter
• 1/4 C. Karo syrup (white)
• 1 tsp. vanilla
• 1/4 tsp. baking soda

Preparation

Step 1

Preheat oven to 250 degrees. Line jelly roll pan with parchment paper.
• Place puffed corn in a large bowl.
• Over medium heat mix together and melt butter, syrup and brown sugar.
Once melted increase heat and boil for 5 minutes, stirring often.
• Remove from heat and stir in vanilla and baking soda.
• Pour mixture over puffed corn and stir until all pieces are coated.
Place corn on parchment lined pan.
• Bake for 1 hour, stirring every 15 minutes. Allow to cool and break into pieces.