But, the holidays are coming, and folk will be dropping by, and it’s always nice to have a little sumpin’ crispity crunchy sweet to offer (or to send them on their way with).
This is that crispity crunchy bit o’ sweet goodness – made in about an hour and with just a few simple ingredients and not too, too much stirring and fussing required.
Just remember about the addictive bit…
Note: I used my trusty (and large) anodized aluminum roaster which is basically non-stick, and a tall 6-quart stock pot to make the syrup, because that sucker will foam up when you add the baking soda.
Heat your oven to 250º and empty the bag of puffed corn (and the nuts, if you’re using them) into the roasting pan.
Bring to a bubbling boil and cook for two minutes, stirring constantly (no worries, this is the only super-active stirring you’ll need to do).
Stir in the baking soda – yeh – this is the bit where stuff gets foamy – that tall pot is a good thing – then remove from the heat and pour over the corn in the roasting pan.
Pop the whole thing (well coated corn or not) into the oven for 15 minutes, then pull the pan out and give it a good stir – the caramel will have softened in the oven and will allow you to spread it around a bit more easily.
Remove from the oven, give one, last stir, then allow to cool a bit in the pan.
Break up your now nicely caramellized puff corn and try not to eat it all at once.
Store in zipper bags, but know that it will be calling your name from wherever you have it stashed, so mebbe only make this when you plan on a crowd coming over.
You have been warned…