Also known as “Corn Crack” by some friends, because they simply cannot stop eat it; this really is a perfect, and perfectly simple to make, snack for most any time.
A large, non-stick pan (I love my Copper Chef) and an anodized roaster pan (you know, the one you normally only bring out at the holidaze for the turkey) make prep and clean up a snap, even making and working with the caramel; so grab your Irish butter and Lyle’s Golden Syrup and brown sugar and baking soda, and let’s go!
•1 (8 oz) bag corn puffs (look by the chips)
•1 cup butter (no substitute)
•1 cup brown sugar
•1/2 cup Lyle’s Golden Syrup*
•1 tsp baking soda
•1 or 2 cups almonds or pecans (optional)
*I love Lyle’s, which is cane sugar syrup, but feel free to use light corn syrup.
Heat your oven to 250º and add the puffed corn and nuts (if you are using them) to a large non-stick roasting pan.
In a large non-stick pan, melt the butter with the brown sugar and Lyle’s (or corn syrup) over medium low heat until it comes to a boil, stirring often.
Let it bubble for two minutes, still stirring often, then stir in the baking soda and stir into the puffed corn and nuts (if you are using them) in the roasting pan. Don’t worry if you cannot seem to evenly coat the puffed corn at this point, a couple of stirrings while baking will sort all that out.
Pop into the oven for 45 minutes total, pulling the pan out and stirring every 15 minutes, and one final stir when done, before setting aside to cool.
Transfer to an airtight container for storage.
Note: gallon-sized zipper bags of this make pretty nifty little presents.