Dinner by Me: Caramel corn
It is the time of the year for great tasting apples, warm cider, candy corn and other tasty Halloween treats. It is during this time of the year when my grandma would be winterizing the trailer and cabins in Michigan’s upper peninsula before she starts her journey to Florida for the winter.
Grandma Allen always has great treat and snack ideas for her long trips and my all-time favorite is her caramel corn. I have taken her road-trip treat and shared it with friends and family at Halloween parties and other fall get-togethers. I hope you and your family enjoy this delicious crunchy treat, too.
• One 8 oz. bag of plain corn puffs (for this batch I used the O-KE-DOKE brand because it was on sale)
• 1 stick of butter (real butter only)
• 1 c. brown sugar
• 1/2 c. light corn syrup
• 1/2 tsp. vanilla
• 1 tsp. baking soda
Place corn puffs in a large roasting pan. You can also use a disposable roasting deep pan; I do that to save on scrubbing my big roasting pan). In a 2-quart saucepan, cook butter, brown sugar, corn syrup and vanilla until it boils. Boil for two minutes, stirring constantly. Do not over-boil. Once the two minutes is up, remove from heat and stir in one teaspoon of baking soda.The mixture will foam up.
Pour caramel mixture over corn puffs and stir puffs until well mixed. Next, place well-coated puffs in a 250-degree oven and bake for an hour. Make sure that the puffs are stirred every 15 minutes. Once the puffs are finished baking, remove from oven and pour on wax paper and break apart. Let it cool.
Helpful hint: If the puffs aren’t devoured, you can store them in an airtight container to maintain crisp crunch.