Pour caramel mixture over corn curls and stir until well mixed. It melts in your mouth and has no hard kernels or hulls. This will cause the mixture to foam in a large roaster pan pour old dutch puffcorn and pour caramel mixture over the old dutch puffcorn and stir until mixed. Place corn curls in a large roaster pan. Place in 250 oven for 45 minutes.

Pour this mixture over the corn curls and stir until mixed. Once mixture has melted add the baking soda. Place puff corn in a large roaster pan. Add 1 teaspoon of soda and stir until mixture foams. Place corn puffs in a large roaster pan.

This will cause the mixture to foam in a large roaster pan pour old dutch puffcorn and pour caramel mixture over the old dutch puffcorn and stir until mixed. Boil for 2 minutes stirring constantly. Cook and stir for 2 minutes. Add the baking soda this will cause the caramel mixture to foam up. Stir in baking soda until mixture foams up.

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Place in 250 degree oven for 45 minutes. Preheat oven to 250 f. Add 1 tsp baking soda to the mixture this will cause it to foam. And like all old dutch puffed corn snacks our puffcorn starts with homegrown corn are puffed full of pure goodness and delivered fresh from the heart of the upper midwest. In a 2 quart saucepan cook butter brown sugar and corn syrup until it boils.

Stir well and remove from heat. Preheat oven to 250 f. Stir at least every 10 to 15. Stir at least every 10 15 minutes. Heat on medium heat just until the mixture has melted then add the baking soda and stir well.

Once mixture has melted add the baking soda. Cook for 2 minutes stirring until the sugar dissolves. Our puffcorn is puffed full of pure goodness with a light and delicious popcorn flavor. Spread out flat in the pan. Add the baking soda it will start to foam and stir until well mixed.

Combine butter brown sugar and light corn syrup in a 2 quart sauce pan. Combine butter brown sugar and light corn syrup in a 2 quart sauce pan. So whether you pop them in your mouth one at a time or by the handful old dutch puffcorn is the perfect way to snack anytime of the day. Pour the caramel sauce over the puffcorn and stir until completely mixed. In a 2 qt saucepan heat together for 2 minutes the butter brown sugar and karo.

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And like all old dutch snacks our puffcorn is always homegrown and delivered from the heart of the upper midwest. In a large saucepan mix together the butter brown sugar and corn syrup. Pour the puff corn into a large roaster pan. Cook on medium heat until mixture has melted. For the caramel sauce combine the butter sugar and corn syrup in a 2 quart heavy saucepan over medium heat.

Pour over puff corn in roaster and bake in 250 oven for 45 minutes stirring every 10 15 minutes. Cook on medium heat until mixture has melted. Pour over puff corn in roaster and bake in 250 oven for 45 minutes stirring every 10 15 minutes. And like all old dutch snacks our puffcorn is always homegrown and delivered from the heart of the upper midwest. Combine butter brown sugar and light corn syrup in a 2 quart sauce pan.

Cook on medium heat until mixture has melted. Once mixture has melted add the baking soda. Stir well and remove from heat. Place in 250 degree oven for 45 minutes. This will cause the mixture to foam in a large roaster pan pour old dutch puffcorn and pour caramel mixture over the old dutch puffcorn and stir until mixed.

For the caramel sauce combine the butter sugar and corn syrup in a 2 quart heavy saucepan over medium heat. Pour this mixture over the corn curls and stir until mixed. Pour caramel mixture over corn curls and stir until well mixed.