assignmentPREPARATION
Preheat oven to 250°. 1 tsp. baking soda
Spray a roasting pan with non-stick cooking spray.
Using a 3-4 quart saucepan, bring butter, brown sugar and corn syrup to a boil over medium to medium high heat, stirring continuously.
Once it begins to boil, boil for 2 minutes to soft ball stage on candy thermometer, then add baking soda.
The caramel mixture will foam up when baking soda is added.
Stir well and remove from heat.
Pour evenly over the Puff Corn and mix well being sure to coat the puff corn evenly.
Bake on the middle rack of the oven for 45 minutes, stirring every 15 minutes. When ready, remove from roasting pan and spread caramel corn on wax paper and allow to cool. Once cooled, break into bite size pieces. Add honey roasted peanuts (recipe below) if desired. Will keep up to 5 days in air-tight container.