Warning: this stuff is wicked simple to make, and really tasty, almost addictive – so try to make it when you have folk coming over, or mebbe as a giftable, ’cause if you just make it to have around the house, you will find yourself munching and munching until the whole thing is gone. I would also mebbe add nuts next time. Just sayin’.
Thanks to Terri (Terry?) at Jon’s Hair Designers in Gurnee, who had this little bit of heaven on the counter for all to try, and thanks to da Google for finding the recipe.
•1 or 2 cups almonds or pecans
On to the goodness!
Heat your oven to 250º.
Bring the butter, brown sugar, and corn syrup to a boil, stirring constantly, and let bubble for two minutes.
Add the syrup to the corn puffs in the roasting pan and stir to coat as much of the corn as you can, don’t worry if you can’t get it all, there’s some baking and more stirring to do which will take care of that.
If you are planning to add nuts: I haven’t tried this yet, but I would wait until after the first of second stir to add them; I’ll post an update when to try this and let you know my results.
You’ll either love me or hate me for this recipe, but you have been warned.
UPDATE:There has been some question as to what, exactly, are ‘Corn Puffs’ – mostly from other East Coast ex-pats like me. They are sold in the chips aisle at – I guess – most every market. I found this bag at our local Target, a local brand now made by a national company. Hope this helps.