Crack Corn

This is not your regular caramel corn! Nope, not even from a professional popcorn shop. This melts in your mouth, and you will keep saying to yourself, "This is, I swear, my last piece!"

I don't make it though; my hubby does. I usually just leave the premises, for better or worse. It does take a while to make, but be patient. It's worth those extra calories. 

It is very important to only use puffcorn in this recipe. This is the kind that we can find locally.  I'm sure there are different brands in different areas. 

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Here he is doing one of the four times you must stir the corn.

Enjoy!
​This will be my last post of 2017, so Merry Christmas to all!

Crack Corn Recipe

Printable Recipe

 Ingredients:
·      1 cup brown sugar
·      ½ cup white syrup
·      2 sticks butter (unsalted or salted)
·      1 ½ bags Chester’s Puffcorn (butter) (oven baked, unlike popcorn, no hulls or hard kernels)
·      1 tsp. soda
Make It:
·      Spread puffcorn on a 12” x 18” AirBake jellyroll pan or roasting pan
·      Heat to boil and boil for two minutes the brown sugar, syrup and butter
·      Remove from heat and stir in soda, until frothy
·      Pour mixture over puffcorn, tossing gently to coat puffs
·      Bake @250 degrees for one hour, stirring every 15 minutes
·      Remove from oven and spread puffcorn on parchment paper
·      After cooling completely, put crack corn in airtight container 

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