I find it so easy to eat fruit and veggies at work! Blood Oranges are in season right now… and they are amazing! Don’t they make a pretty picture? Definitely going to be picking more up after the gym today.
There’s a good chance you’ve tried this stuff before. It’s amazing, the recipe is on the back of the Old Dutch Puffcorn bag. It usually surfaces around the holidays.
Well, I tried it for the first time last December and instantly went home and Googled the recipe. I found this on cooks.com and later figured out that this is the only website that has this specific variation of the caramel puffcorn recipe!
I also figured out that this recipe isn’t the same one that’s on the back of the puffcorn bag! People who have tried this stuff say it’s better than the other puffcorn they’ve tried.
It’s my go-to sweet salty party snack recipe!
- 2 bags Old Dutch puffcorn
- 2 c. brown sugar
- 1 c. butter
- 1/2 c. light corn syrup
- 1 tsp. vanilla
- 1/2 tsp. baking soda
Preheat oven to 250 degrees. Line two cookie sheets with parchment paper. On the cooks.com recipe it says to use a large roaster pan. I find the cookie sheets work great. Have an area ready on your cupboards also lined with parchment or wax paper for cooling.
In a medium saucepan heat the brown sugar, butter, corn syrup and vanilla to a boil. Boil for 5 minutes, stirring often.
Remove from heat and add the baking soda. Stir. You’ll notice the consistency will become frothy.
Pour over the puffcorn (this should be in a bowl) and stir it. It is impossible to eavenly coat it. You will notice that it seems like there isn’t enough coating for all of the puffcorn – that’s ok! That’s what makes this recipe way better than other puffcorn recipes.
Pour the coated puffcorn onto the 2 baking sheets. This will make 2 huge piles.
Place baking sheets in the oven (use 2 racks) for 1 hour. Break appart or stir the puffcorn every 15 minutes.
Dump it out onto your parchment paper lined counter tops to cool.