WebIn 2 quart saucepan cook together the butter, brown sugar, corn syrup and vanilla for 2 minutes. Add baking soda which will cause the mixture to foam. Put puff corn on a large …
Preview
See Also: Share RecipesShow details
Add white chocolate chips to double boiler and melt, stirring occasionally. Pour white chocolate mixture over the puff corn. Stir until completely covered or put the lid on the bowl and shake like I did. Put the puff corn mixture on wax paper. Sprinkle with the sprinkles. Let sit out until the white chocolate has hardened.
1 bag of Chester’s Puffcorn – butter flavored 1. Cut the block of Almond Bark in half and microwave to melt. (I started with 45 second increments, on high and kept stirring until it was melted.) 2. Pour the Puffcorn into a bowl and then pour the almond bark over it while stirring to get it evenly coated. 3.
Therefore, I split both the Chester’s Puffs and the almond bark into fourths. It takes longer this way, but the popcorn gets a much more even consistency. I pour 1/4 of the puffs into a large bowl and have a large wooden spoon in easy reach. I put 1/4 bark in a microwave safe bowl and heat on high for 30 second intervals, stirring after each time.
Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table. Break the almond bark into pieces and place it in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds until melted and smooth. Pour the melted white chocolate over the puffcorn and stir till coated evenly.