St. Patrick's Day Pots of Gold
A recipe from A Sprinkle of This and That
8 oz bag of corn puffs (Okedoke brand)
1 cup butter
1 cup light brown sugar
1/2 cup Light Karo Syrup
1 tsp baking soda
Preheat oven to 250 degrees. Pour corn puffs into a large roasting pan and set aside.
Melt butter in a 2 quart pot. Stir in brown sugar and Karo syrup. Bring to a rapid boil. Boil for 2 minutes, stirring continuously.
Add baking soda. The mixture will become foamy and start to expand up the pot. Mix well.
Pour mixture over corn puffs, stirring evenly to coat.
Bake for 45 minutes, stirring every 15 minutes while baking.
Spread on wax paper to cool. Break apart and then store in an air-tight container.