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