Shamrock Puff Corn

Butter Candied Corn Puffs

Ingredients:

*
*1/2 cup Butter

*1/2 cup Sugar

*1 and 1/2 tablespoons Water

*1 teaspoon Vanilla Extract

*2 packages 3 and 1/2 ounce Butter Puffed Corn Snacks

*1 (6 to 12 ounces) Green Candy Wafers, depending on how covered you want the Puff Corn (I used 6 ounces half a package), melted according to directions and drizzled on after baking the butter candied coating corn puffs

Directions:

In an aluminum sauce pan on medium heat add butter, sugar and water and bring to a boil, stirring occasionally for 4 minutes.

In an extra-large mixing bowl sprayed with cooking spray, add the bags of butter corn puff snacks.

Pour 1/3 of the hot candy mixture over butter corn puffs stir/toss and repeat 2 more times, stirring/tossing until evenly coated. For a crunchy dry candy coating. Preheat oven 225*F. Then using two 1/2 baking sheets lined with baking mat/Silpat, divide the coated candied corn puffs and spread onto baking sheets, baking for 16 minutes, stir/toss after 8 minutes. Then remove from oven and allow to cool completely and drizzle on the melted green candy coating, lightly stir/toss. Note: I left half the batch with just the butter candy coating for a more gold look for St. Patrick’s Day. Enjoy! or store in an airtight container.

Bag in cellophane bags of your choice for dinner party take home gift.

Also see Butter Candied Corn Puffs Pioneer Honey Bee Party