Ingredients
Scale
- 1 bag puffed corn (4.5 ounces)
- 1 stick unsalted butter (affiliate)
- 1/2 cup brown sugar (affiliate), packed
- 1/4 cup light corn syrup
- 1/2 tsp salt
- 1/2 teaspoon vanilla (affiliate)
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 250 degrees and pour puffed corn out into large rimmed baking sheet or roasting pan.
- In medium saucepan over medium high heat, melt butter, brown sugar, corn syrup, and salt.
- Stir gently and bring to a boil. Continue stirring caramel mixture at a boil for 4 minutes. If your caramel seems to be turning a darker shade around 4 minutes, immediately take off of heat!
- Take saucepan off of heat and stir in vanilla. (Be careful, it gets a little poppy!)
- Stir in baking soda and then pour entire foamy mixture over top of puffed corn.
- Stir puffed corn until fully coated with caramel and then place in oven.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from oven and let cool on wax paper.
- Prep Time: 5 mins
- Cook Time: 1 hour