caramel corn puffs

This is one of our favorite treats.  It’s sweet, buttery, crispy and melts in your mouth.  It is addicting so I try to give half the batch away to stop myself from eating every last bit.
This is an AMAZING party snack, neighbor gift, break-up cure, breakfast…(don’t judge me). I hope you like it as much as me. That way we can all look terrible in swimsuits together :)
First things first, gather up your ingredients:
butter flavored corn puffs (cheeseless Cheeto’s)
corn syrup
brown sugar
butter
baking soda
How did I forget to put the baking soda in the picture?
Use a medium (2 qt.) saucepan to melt the butter, corn syrup and brown sugar together.
This is about to become a melty heavenly caramely sauce…
Whisk the caramel and let it gently boil for a couple of minutes.
It will look like this as it cooks.

Then, add the baking soda and whisk like crazy to incorporate it.  Your sauce will foam up…that’s why you’ll need the bigger saucepan.

My helper, Isca, adding the baking soda while I whisk (and take pictures, if we’re getting technical).
The sauce is getting foamier…
Once the baking soda is worked in you have a nice fluffy, foamy mixture that looks like this:
Pour the corn puffs onto a large cookie sheet or jelly roll pan that has sides and quickly pour your caramel all over the top.

Then, stir stir stir :)  Little helpers are generally good at this.  The sauce will start to set up pretty quickly but it’s okay if your puffs aren’t 100% perfectly coated.  Just try to get them mostly coated and don’t leave some without any sauce.

Isca is a good helper in the stirring department
Once you’ve stirred enough, spread the puffs out evenly in your pan.
Put it in the oven.  While it’s in the oven you have to stir it every 10 minutes.  This will help distribute the caramel and ensure that every surface of each puff gets nice and crisp and irresistable.  Once it’s done, pour it out onto some waxed paper and break it up into bite-sized pieces.
Then try to let it cool.  I dare you.  You can’t, so start gobbling it up and keep a spatula handy to smack the hands of others who might think you made it to share.
Caramel Corn Puffs
The death of your diet, sorry.

Caramel Corn Puffs

8 oz. butter flavored corn puffs
1 c. brown sugar
1/2 c. corn syrup
1/2 c. butter
1 tsp. baking soda

Preheat oven to 250 degrees F.  Pour corn puffs into a large cookie sheet or jelly roll pan with sides.

Melt brown sugar, corn syrup and butter together in a 2 quart saucepan.  Bring to a gentle boil and cook for 2 minutes.

Add baking soda and whisk well into a frothy foamy caramel mixture.

Pour the caramel over the puffs and stir until all the puffs are coated with some of the sauce.  The sauce starts to set quickly so don’t worry if your puffs aren’t perfectly coated.

Arrange the puffs evenly in the pan then bake at 250 degrees F. for 45 minutes, stirring every 10 minutes.

Pour the puffs out onto waxed paper and break into bite-sized pieces, then let cool, if you can!

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