Chicago Style Puffcorn

INGREDIENTS

• 4 1/2 oz bag of cheese puff corn (I used Chester’s)
• 1/3 cup butter, salted
• 2/3 cup brown sugar
• 2 tbsp corn syrup, light
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/4 tsp baking soda

INSTRUCTIONS

1. Preheat the oven to 250 degrees F.
2. Pour the popcorn in an oven safe pan or cookie sheet.
3. In a medium pan, mix together the butter, sugar, corn syrup and salt. Bring to a slow boil and boil for five minutes without stirring.
4. Once it’s boiled for five minutes, remove immediately and add the baking soda and vanilla and stir together. Pour this over the popcorn and mix.
5. Bake for one hour. Stirring every 15 minutes.