Kernel-less Carmel Corn

WARNING!!! This caramel corn is extremely addictive!!! Some nice ladies brought some into my work for us and as soon as I ate the first bite, I knew I just had to make it. I went straight to the store after work and picked up the Pirate’s Booty needed for this recipe.

What’s Pirate’s Booty? It is kind of like a cheese puff, but with white cheddar. It melts in your mouth. It is so yummy. I got mine at Whole Foods, but you can do a store search on their website. I know some Costco’s carry them. Also, a lot of smoothie shops carry them, like Jamba Juice and Smoothie King. You can also use any kind of white cheese puff. I found lots of different kinds at three different normal grocery stores. Just make sure they are either white cheddar or just plain butter flavored. Trust me, you don’t even taste the cheese.

This recipe is so easy to make and it is so much better than regular caramel corn because there are no kernels. Just the puffy goodness. 

Ingredients:

• 8-10 oz. Pirate’s Booty ( White Cheese Puffs)
• 1/2 C. butter
• 1/2 C. light corn syrup
• 1 C. brown sugar
• 1 tsp. baking soda

Directions:

1. Pour the Pirate’s Booty into a very large bowl and set aside.

2. Combine butter, brown sugar, and corn syrup in a 2 quart sauce pan. Cook on medium heat until it has all melted and begins to bubble.

3. Add the baking soda. The mixture will bubble up a lot and become frothy. Give it a good stir until it is completely combined and remove from heat.

4. Pour caramel over the Pirate’s Booty. Use a spatula or a big spoon to fold the caramel into the Pirate’s Booty. Repeat until all the Pirate’s Booty is completely covered in the yummy caramel corn goodness.

5. Here is where you choose your own adventure: You can either eat it soft and chewy right away (well, after it cools), or you can bake it for a more crispy texture. It is amazing both ways.

6. For a crunchy texture: Spread the Pirate’s Booty out on a cookie sheet and bake at 250 F. for 25-30 minutes. Give it a good stir every 10 minutes or so. Allow it to cool and break into bite size pieces.

Keep in an air tight container.

Recipe adapted from Living Eventfully