We are back! And we have a great recipe for everyone. This year, while crabbing in Oregon, my sister introduced us to this really good caramel popcorn type treat that is made with a type of popped corn called Cosmos that doesn't have the husk or unpopped corn. It was really good but we could only find it at the Oregon Coast. The other day, Laura and I were walking in the local grocery store and we found this huge bag of the same popped corn puffs that Cosmos is made out of. We decided to try our hand at making our own version of Caramel Popped Corn. So here is our version of the recipe. We liked a version of caramel popcorn that Laura's mom makes because it's really caramely and soft, not a hard caramel glazing that some caramel popcorn gets. It turned out SO good!!! It's crazy addictive and we'll never use popped corn again.
Caramel Puffed Corn
1 Stick of Butter
2 Cups of Brown Sugar
1 Cup of light Corn Syrup
1 tsp. of vanilla
1 can of Sweetened Condenced Milk
1 large bag of plain corn puffs
Melt the butter in a pot then mix in the brown sugar and corn syrup. Stir on medium heat until all incorperated together and the sugar has dissolved. Stir in the sweetened condenced milk and the vanila. Stir constantly to avoid the caramel burning. After a few minutes of stiring the caramel with darken a little. Cook until the caramel reaches the soft ball stage. (If you don't have a candy termometor, Laura's mom taught me a trick: fill a little cup of water and as the carmel is cooking pour a little from your stirring spoon and after a few seconds you can touch the carmel in the water and see if you can form it a little bit in your fingers, it's ready when it can be bunched up in your fingers) When your caramel is ready, pour it over the corn puffs in a large bowl and mix it all together. Cool a little and enjoy!
Caramel Puffed Corn
1 Stick of Butter
2 Cups of Brown Sugar
1 Cup of light Corn Syrup
1 tsp. of vanilla
1 can of Sweetened Condenced Milk
1 large bag of plain corn puffs
Melt the butter in a pot then mix in the brown sugar and corn syrup. Stir on medium heat until all incorperated together and the sugar has dissolved. Stir in the sweetened condenced milk and the vanila. Stir constantly to avoid the caramel burning. After a few minutes of stiring the caramel with darken a little. Cook until the caramel reaches the soft ball stage. (If you don't have a candy termometor, Laura's mom taught me a trick: fill a little cup of water and as the carmel is cooking pour a little from your stirring spoon and after a few seconds you can touch the carmel in the water and see if you can form it a little bit in your fingers, it's ready when it can be bunched up in your fingers) When your caramel is ready, pour it over the corn puffs in a large bowl and mix it all together. Cool a little and enjoy!
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