Toffee Puff Corn

Hi there, friends!  I have a really quick and easy recipe to share with you today.  This weekend is our church's General Conference, which we look forward to every six months.  To our kids this means 8 hours of church over two days.  They need a little "motivation" to get through so I whipped up a big batch of Toffee Puff Corn for us to munch on while we watch. 

There's not much to say about this recipe other than good luck trying to stop eating.  I dare you NOT to eat the whole bowl.  By yourself.  Before your family sees that you've made it.

Toffee Puff Corn

2 6-oz. bags of corn puffs {NOT the cereal}

1/2 C. butter

1/2 C. light corn syrup

1 C. brown sugar

1 tsp. baking soda

Empty corn puffs into a large bowl. These are like cheetos without the cheesy topping on them.  I found mine in the chip aisle at my local grocery store. 

In a medium saucepan melt the butter, corn syrup and brown sugar together.  Stirring constantly, heat  over medium heat until the mixture gets bubbly all around the edges.  Remove from heat and stir in baking soda.  This will make it foamy and help it to coat the puff corn properly.  

Pour the toffee mixture over the puff corn and stir to evenly coat all the pieces.  Spread out onto two large baking sheets and place in a 250-degree oven for 40 minutes, taking out and stirring every 10 minutes.  The baking is what turns the coating from just a sweet sugary mixture into a crunch toffee coating and makes this treat extra delightful.  When puff corn is done baking, immediately turn out onto a piece of wax paper, breaking up clumps into bite size pieces.  Allow to cool {it doesn't take long!} and ENJOY!!

If you're not absolutely convinced that you NEED to try this recipe, here are a few more photos to persuade you . . . 

I mean, seriously!  I've gotta' go eat some before it's all gone.  Have a great weekend!