This morning was the last day for my May Term; it's bittersweet for me. During class today, my students gave presentations about the memoirs they chose to read. In related news, I've got my summer reading all planned out! Anyway, since I wasn't preparing for class, I told them I would bring them snacks. I tried to make things that were good but not overly decadent (e.g., Ambrosia Grapes, Grape Nut Bars, and cut up pineapple), but I couldn't resist something a little decadent. This puffcorn is decadent. It's not even a little bit healthy and it's addictive like whoa. However, it's delicious and a fun, occasional treat.
Wait, you don't know what puffcorn is?! Remember back when you would eat those kind of crunchy cheeseballs as a kid? Or, maybe you didn't like cheetos, but you like cheese puffs? Essentially, puffcorn is like that stuff - fluffy corn something - but without the cheese. It's billed as popcorn without hulls, but it's not even close to that. Whatever it is, it's awesome.
The big problem with this recipe is that it can be hard to find puffcorn in a grocery store. When we were out eat (PA and NY), there was no puffcorn to be found. We would bring some back with us from the Midwest. For those of you in the Midwest, look for the following brands: Old Dutch (used when I'm in Minnesota) or Mike-Sell's (used when I'm in Indiana). In both cases, grab the "original" flavor. After you've secured the puffcorn, the rest of this recipe is super easy and uses easily found ingredients. Pretty soon, you won't be able to tear yourself away from the bowl of puffy, caramely, decadent goodness. Here's closeup.