Ingredients

– 3x 3 1/4 ounce bags of puffed corn

– 1 cup (2 sticks) salted butter

– 1G Aeriz FSHO

– 2 cups brown sugar, packed

– 3/4 cup light corn syrup

– 1 1/2 teaspoon baking soda

– 1 teaspoon vanilla extract

Yield: Makes 16 Servings

1. Preheat oven to 250 degrees.

2. Pour out the three bags of puffed corn evenly onto two rimmed half sheet pans, set aside.

3. In a 3-quart pan, melt butter over medium-high heat. Stir in brown sugar and light corn syrup.

4. Bring to a boil, then cook for 2 minutes without stirring.

5. Turn off the heat and stir in FSHO.

6. Add baking soda and vanilla to the caramel mixture. It will foam up a bit.

7. Quickly pour the caramel mixture onto the puffed corn on both baking sheets and stir to coat. Don’t worry if some of the puffed corn is unevenly coated, as it will continue to mix as you bake and stir.

8. Place the baking sheets into the oven, and bake at 250 degrees for 50 minutes, stirring every 10 minutes. If you have the baking sheets on separate racks in the oven, rotate them after stirring.

9. While the puffed corn is baking, prepare an area on a clean and dry counter or tabletop. After baking, remove the baking sheets from the oven, and turn them out onto the countertop. With a light touch, carefully (don’t burn yourself!) separate the puffed corn into pieces.

10. Once the puffed corn has dried and cooled off, store it in a large bowl with an airtight lid.

11. Enjoy!