This wonderful recipe was given to me by my friend, Maria Hall. It is very delicious and very easy.
8 oz bag of baked corn puffs
1/2 c. butter
1/2 c. white karo syrup
1 c. brown sugar
1 t. baking soda
Pour bag of baked corn puffs into a large bowl or roasting pan. Set aside. Bring butter, karo, and brown sugar to a boil in a 2 quart pan and boil for 5 minutes. Add baking soda and stir quickly to dissolve soda. Pour over corn puffs and stir until well coated. Spread on a large cookie sheet and bake in a 250° oven for 45 minutes, stirring every 10 minutes. Pour out onto waxed paper. I baked mine in the roasting pan for 20 minutes, stirring after 10 minutes, and it turned out fine. If you leave out the soda, it will resemble a hard toffee.
Note: You can find the corn puffs in the potato chip aisle.
6 comments:
When you say "corn puffs" are you referring to cereal?
yummm what a tasty idea - I'll have to make this soon! Thanks for the comment on my blog post - yes, you could use cookie cutters. I just didn't have any heart shaped ones! Happy baking!
I think my question is similar to Coleen's but it's already popped pop corn?
It looks great and I'm thinking it is the bagged pop corn puffs.
Sorry about the confusion of the corn puffs. They are found in the potato chip aisle. They are quite large puffs of corn meal about 1-1 1/2" They come buttered or with cheese. I used the buttered ones. I have seen them in Wal-Mart.
Do they stay soft or do they go hard? I have been trying to find a recipie for corn pops that stay soft and chewy but I cant seem to find one. I know they are out there cuz I have eaten many that stay soft....
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