(Potential) Superbowl snacks, if you make that sort of thing.

At Christmas I sent my Uncle and Aunt (his wife) some snacks we call Kettle Puffcorn. (I don't know its original name, I got the recipe from another mother back in the days when my children were in preschool. I have made a few adjustments to it over the years.) He told me they really enjoyed it and suggested that I post the recipe (for everyone) when I asked him if he wanted it. I have only made this using Old Dutch Brand Puffcorn, but there are other brands out there. (Just don't buy the cheese flavor, you want the popcorn flavor.)

Now, if you would Kettle Puffcorn make,
A bag and a half of Puffcorn take.

Oh, wait. Wrong recipe. Let's try again.

KETTLE PUFFCORN
2 bags Old Dutch Puffcorn
1/2 cup butter
1/2 cup margarine
2 cups sugar
1/4 cup light corn syrup
1/4 cup water

 

Preheat oven to 250° F.
Pour one-and-a-half bags of Puffcorn into a large roaster pan. (Non-stick lined is great, but not absolutely necessary.)

 

Put remaining ingredients into a 2 quart saucepan (aka deep enough for boiling sugar syrup) and bring to a boil.

 

Boil for two or three minutes.

 

Pour mixture over Puffcorn in roaster and stir to coat, adding the remaining half of the second bag if you want. (If there is anyone around when I make this, part of that last half a bag is usually consumed before it ends up in the pan.)

 

When mixed/coated, put into preheated oven and bake for about 45 minutes to an hour, depending on how crisp you like it, stirring every fifteen minutes or so.
Remove from oven, let cool and break-up large clumps.
This could also be done in two 9x13 baking pans, or cookie sheets if you stir carefully.

[There is a recipe on the ODP bag (and their website) for a darker Caramel style Puffcorn, using brown sugar.]