Carmel Puff Corn

1 cup Butter

2 cups Brown Sugar

1/2 cup light Karo Syrup

1 tsp. Vanilla

1/2 tsp. Baking Soda

2 pkgs. Chesters Butter Puff Corn (Wal-Mart for 1.89 a bag in the chip area)




In a large saucepan bring butter, brown sugar and syrup to a boil, stirring constantly.

Boil for 2 minutes.  Add vanilla and baking soda slowly - it will foam up. 

Pour over corn puffs that you have placed in large mixing bowl.  Stir well until coated. 

 Bake on large cookie sheet at 250 degrees for 1 hour, stirring every 15 minutes. 

 Let cool on wax paper.  Break apart and ENJOY!
 
Comments