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Caramel Corn Puffs

From the kitchen of Tonni Wink

An 8-10 oz. bag Corn Puffs (hull-less popcorn, found in the chip aisle, I use Old Dutch)
1 cup butter (2 sticks)
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking powder

Place bag of corn puffs into greased baking pan. (A roaster works well)

Boil butter, corn syrup, and brown sugar for 2 minutes.
Remove from heat and mix in baking powder, (it will be foamy).
Pour over corn puffs and mix until coated.

Place in oven set at 250 degrees and bake for 1 hour. Stir the mixture every 15 minutes.

Remove from oven and place on waxed paper, spreading it out for pieces to cool.

Store in air tight containers or zip lock bags. In fact “lock” it up and hide it or plan to make another batch very soon!

This is my sister’s recipe and it is YUMMY, (I’ve thoroughly tested it!) However, I’ve done some research and if you’d like to lighten it up a bit, you may add another ½ to whole bag of the corn puffs. The caramel spreads pretty well, and the lighter coating of sticky pleasure seems to work out okay.

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