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Clarke Crack aka Bibble

Jen Clarke
A version of caramel popcorn without the kernels!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 0

Ingredients
  

  • 3 bags Chesters Butter Flavor Puff Corn 3.5 oz pkg
  • 2 sticks Salted Butter
  • 1 1/4 cups brown sugar firmly packed
  • 2/3 cup light corn syrup
  • 1 tsp baking soda
  • Disposable Roasting Pan optional

Instructions
 

  • In a medium sized pot, melt butter, sugar, and corn syrup. Bring to a low boil until totally bubbly and sugar is dissolved. Turn off heat.
  • Add baking soda and stir. Mixture will turn fluffy and grow, so be careful.
  • Have your puffed corn in a disposable roasting pan and pour the sauce over the corn, mixing gently to coat all of the puffs.
  • Bake at 250° for 45 minutes. Every 15 minutes, take it out and gently mix.
  • Place on parchment paper to cool completely and break apart into small pieces.
  • *You don’t have to use a disposable roasting pan, but it makes clean-up so much easier if you do.
Keyword holiday
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