Chester Popcorn Puffs Recipe

Pour the corn puff snacks into the bowl with the white chocolate and stir to coat the puffs with the chocolate.

Chester popcorn puffs recipe. 3 cups white chocolate chips or 24 ounces of white candy melts. Sprinkle lightly with colored sugar if desired. Stir until almond bark completely coats puffcorn then transfer mixture onto the prepared pan. Instructions line a jelly roll pan with parchment and set aside.

Put the puff corn in a large bowl. Pour white chocolate mixture over the puff corn. You might also like. 1 cup brown sugar packed.

Break the mixture up into bite size pieces to serve. Add the baking soda this will cause the caramel mixture to foam up. 1 2 cup light corn syrup. Place puff corn in a large roaster pan.

Add chocolate chips and melt stirring occasionally. Stir until the puff corn is evenly coated with the melted almond bark. I started with 45 second increments on high and kept stirring until it was melted pour the puffcorn into a bowl and then pour the almond bark over it while stirring to get it evenly coated. Combine corn puffs and peanuts in a large roasting pan.

Spread the mixture out onto the waxed paper lined baking sheet and allow to set about 30 minutes. Pour the puff corn into a large bowl and pour the melted almond bark over it. Chesters caramel corn recipe. Directions preheat oven to 250 degrees f 120 degrees c.

Cut the block of almond bark in half and microwave to melt. Melt the square of white almond bark in double boiler. Either way you do it after the allotted boil time remove from heat and stir in baking soda. Bring butter brown sugar and corn syrup to a boil in a heavy 2 quart saucepan.

Stir well and remove from heat. 1 tablespoon coconut oil or vegetable oil. In 2 quart sauce pan bring the butter sugar corn syrup to bring to boil then cook for 2 minutes. Spread the puffcorn onto.

1 package puff corn. Use colors that coordinate with the holiday or season. Ingredients 9 ounces puffcorn butter flavor. Boil 4 minutes stirring continually if you want the crunchy version.

Pour puffcorn in a large bowl. Cool until almond bark is set up. Pour out onto wax paper. You can use the microwave if you don t have a double boiler.

Place almond bark in a small glass or porcelain bowl and microwave for 1 minute 30 seconds. Combine brown sugar butter corn syrup vanilla and salt in saucepan. Boil 2 minutes if you want soft corn pops. Spread out and separate.