Chester’s Puff Corn (aka Sin Crunch)

This stuff is so dangerous left around our home!  LOL! I can not stay out of it!  It’s so addicting!  It is incredibly delicious! The recipe is from the Holdeman Mennonite Cookbook (Prairie Range” that was submitted by Renee Schmidt.  

2 Bags Chester’s Puff Corn
1 Cup Butter
1 Cup Brown Sugar
1/2 Cup Light Corn Syrup
1 Tsp. Baking Soda
1 Pkg. Almond Bark

Combine butter, brown sugar, and syrup in pan.  Bring to boil.  Reduce temperature and stir for 7 minutes.  Stir in baking soda.  Put puff corn in a large stainless steel bowl or roaster and pour mixture over, stirring to coat.  Bake at 250 degrees for 1 hour stirring every 15 minutes.  Lay out flat on wax paper.  Melt almond bark and drizzle over puff corn with slotted spoon.  Let harden and then put in closed container and keep sealed for freshness.