Ingredients
– 6 quarts of puffed corn (sometimes labeled as puff corn)
– 1 cup of unsalted butter
– 2 cups of packed brown sugar
– 1/2 cup of light corn syrup
– 1 teaspoon of baking soda
– 1 teaspoon of vanilla extract
– A pinch of salt
Equipment Needed
– Large mixing bowl
– Heavy-bottomed saucepan
– Whisk or wooden spoon
– Cookie sheet
– Parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
To get started, I first preheat my oven to 250°F (120°C). While that’s warming up, I’ll prepare my puffed corn. I find that using a large mixing bowl helps to keep everything contained. Once the oven is ready, I melt the butter in my heavy-bottomed saucepan over medium heat. Then, I whisk in the brown sugar and corn syrup, heating this mixture until it begins to boil. This usually takes just a few minutes and the aroma is absolutely tempting! (See the next page below to continue steps…)