Toffee Bugles

Sometime around the holidaze (quite) a few years back, I was introduced to the goodness that is Caramel Puff Corn, also known by some of my friends as ‘Corn Crack!’ – because you cannot stop eating it.

I went looking for a recipe on line, found one, made a few small changes (I use Lyle’s Golden Syrup instead of corn syrup), and that, as it were, was that.

Then. I was reading a novel where the main character was in love with Toffee Bugles.




So, back to da google, and, da google did not let me down.

The method and method are remarkably similar to the Caramel Puff Corn, but does call for twice the amount of brown sugar.

And so, just like that, I resolved to try it.

•2 (7-1/2 ounce) bags Bugles original flavor
•2 cups brown sugar
•1 cup butter (no substitute)
•1/2 cup Lyle’s Golden Syrup – or corn syrup
•1 tsp vanilla
•1/8 tsp salt
•1/2 teaspoon baking soda
•Nuts (optional)

Note: I use unsalted butter, so added a bit of salt. If you use salted butter, you can skip the salt.

Heat your oven to 250º.

Empty the Bugles into a large, non-stick roasting pan along with the nuts, if using (I used a blend of cashews, pecans, and almonds), and set aside.

Place the brown sugar, butter, Lyle’s, vanilla, and salt in a large pan over medium heat and cook, stirring often, until the butter and brown sugar have melted and the mixture has begun to boil.

Boil for five minutes, stirring often.

Turn off the heat and whisk in the baking soda. The mixture will turn foamy.

Note: this foam is why you want to use a large pan, such as my non-stick large casserole. The foam can bubble up and over a smaller (like, say two quart) pan.

Immediately pour the toffee mixture over the Bugles and nuts (if you are using them) in the roasting pan and stir to mix.

Don’t worry if you cannot get the toffee to coat all of the Bugles at this point. Trust me, it all all work out in the end.

Pop into the hot oven and bake for one hour, removing from the oven and stirring every 15 minutes. This is how you’ll be able to get every nook and cranny of every piece nicely coated with the toffee.

Once your Toffee Bugles are well and truly done, turn out onto sheets of waxed paper and separate the pieces before they have cooled completely.

Transfer to a large storage container with a tight fitting lid – or to gallon-sized zipper bags – and keep on hand to wow your friends and astound your enemies.

Mebbe better than the Corn Crack.

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