Makes: 12 cups

Description: Vintage, retro---reminds us all of Grandma's: it's caramel puffcorn! It's also kernel-free; no junk left in your teeth. Seriously: this is what we are placed in charge of every holiday. Thanks, Grammie!

Ingredients:
1 bag  plain puffcorn
1.5 sticks  butter
1 cup  brown sugar
1/2 cup  corn syrup (kero)
1/2 tsp.  baking soda

Instructions: Melt butter, sugar, and syrup in a sauce pan. Bring to a boil for 2 minutes, stirring constantly. Stir in baking soda. Remove from heat: pour over puffcorns and toss to coat.

Dump onto 2 greased cookie sheets and bake at 250 degrees for 45 minutes. Stir 'em halfway through if you think of it.

Will harden out of the oven in ten minutes or less.

Store in an airtight container.

via Grandma