Recipe from Old Dutch
Did you all have a great Thanksgiving? Are you completely stuffed, or ready to start eating holiday baked goods??
I feel the need to warn you.
I am a bit of a Christmas freak. I love it. LOVE!
I look forward to this season all year long.
I have two Christmas trees, which are both lit and decorated, and have presents wrapped underneath. I am already done shopping. We’ve been listening to Christmas music for a few weeks already.
And my holiday baking is in full swing!
Normally I spend one weekend every December doing all of my baking. This year that didn’t seem as feasible with the blog, so I will be baking up a storm every weekend for three weeks! I look forward to holiday baking every year and have had my list planned out for months. I have so many recipes that I can’t wait to share with you guys!
This caramel corn was actually given to us as a gift a few years ago, and Derek and I found ourselves fighting over it! It’s one of those completely addicting snacks that is hard to stop eating once you start (consider this your warning). I was so excited when I found out that the recipe is listed on the back of the bag of Puffcorn! I have been making this for the past two years and I usually make at least three batches every season. I realize that Old Dutch products are located mainly in the Midwest, but any puffcorn product would work fine. I have never tried this with popcorn, but I’m sure the same recipe would work. This picture was of my initial batch a few weeks ago, but I just made more tonight and added cinnamon (YUM)! Enjoy!
1 bag Old Dutch Puffcorn
1 cup (2 sticks) butter (not margarine)
1 ¼ cups brown sugar
⅔ cup light corn syrup
1 tsp baking soda
1 Tbsp cinnamon (optional)
Preheat oven to 250 degrees. In a 2 quart saucepan combine butter, brown sugar and corn syrup over medium heat until melted, then add baking soda. If desired add cinnamon at this point.
Pour puffcorn into large roaster. Pour caramel mixture over puffcorn and stir until well mixed. Place in oven. Remove every 10 minutes to stir. Total baking time will be 45-50 minutes. When finished immediately pour caramel corn onto wax paper to cool.