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Friday, July 21, 2017

Veggie Burgers with Vegetarian Burger


These Veggie Burgers are not only tasty but quite economical to make as well.  I like to make these with Yves Ground Round but any vegetarian burger, frozen or canned, will do as well.  Oatmeal and bread crumbs stretch the more expensive burger so you can feed your family for just a few dollars.

Sometimes I have half a package of burger left over from making a meal. I often half recipes because Don and I don't need full size recipes for just the two of us.  This Veggie Burger recipe uses only half a package or about 1 cup burger so that suits our needs just perfectly.  The recipe makes 6-8 burgers (depending on the size you make them) which is good amount for a small family.  I freeze any leftovers for meal of hamburgers on another day. If you do need a load of burgers just double all the ingredients and you'll have 12-14 burgers to serve to your hungry family and guests.


Veggie Burgers with Vegetarian Burger
½ package Yves Ground Round or about 1 cup frozen or canned vegetarian burger
1 slice whole wheat bread, made into crumbs or about ⅓ cup bread crumbs
1 cup oatmeal
2 eggs
1 small onion, finely diced
1 teaspoon hamburger or steak spice/seasoning
½ teaspoon savory
2 tablespoons oil
¼ cup hot tap water or warm milk 
Oil for frying

Mix everything together except the frying oil.  Let sit about 5 minutes to let the oatmeal soak up some of the liquid. Use ice cream scoop or large spoonfuls to make hamburger patties. Drop on hot oiled frying pan.  Fry slowly on low heat until nicely browned on each side.  Serve on buns with your favourite toppings.

Makes 6-8 burger patties.



Place all ingredients in a bowl.

Water or milk can be used.  
Today I used water but some days I use milk.

Mix all the ingredients together and let sit about 5 minutes to allow the oatmeal to absorb some of the liquid.


Use an ice cream scoop or a ¼-cup measure to make the patties all the same size.  You should get about 6-8 patties depending on the size you make them.


Today I made 7 burger patties from my recipe.

 Yum! Veggie Burgers with all the trimmings served with a good handful of potato chips.  


Tasty and economical.

print recipe
Veggie Burgers with Vegetarian Burger
Veggie Burgers made with vegetarian burger and oatmeal are tasty and economical.
Ingredients
  • ½ package Yves Ground Round or about 1 cup frozen or canned vegetarian burger
  • 1 slice whole wheat bread, made into crumbs or about ⅓ cup bread crumbs
  • 1 cup oatmeal
  • 2 eggs
  • 1 small onion, finely diced
  • 1 teaspoon hamburger or steak spice/seasoning
  • ½ teaspoon savory
  • 2 tablespoons oil
  • ¼ cup hot tap water or warm milk
  • Oil for frying
Instructions
Mix everything together except the frying oil. Let sit about 5 minutes to let the oatmeal soak up some of the liquid. Use ice cream scoop or large spoonfuls to make hamburger patties. Drop on hot oiled frying pan. Fry slowly on low heat until nicely browned on each side. Serve on buns with your favourite toppings.
Details
Prep time: Cook time: Total time: Yield: 6-8 burger patties

Sunday, June 18, 2017

O Canada Roasted Tomato & Cheese Tart


Canada's 150th birthday is right on the horizon and celebrations will abound throughout the country. What better way to celebrate than with family and friends over a meal, barbecue or picnic. Roasted Tomato & Cheese Tart is a delightful way to not only wave the flag but to indulge in a rich, cheesy tart topped with oven roasted grape tomatoes.  Serve it as a main with a big green and vegetable salad or cut in smaller pieces for a tasty appetizer.  

There is no history to this recipe.  It is new for Canada's 150th Anniversary of Confederation. It's my birthday gift to the nation or at least to my family, ha, ha.  Hopefully, some of the family will still be making it by the time Canada celebrates its 175th birthday! That would make it historic. Well, it's a thought, anyway.  

The recipe makes a large tart in a 9x13-inch pan. You'll get 15-20 servings or more if cut smaller for appetizers--perfect for entertaining.  I found it was more successful in a cookie pan than a cake pan because the cake pan is deeper and it was hard to remove the tart for display and serving. The shallow cookie pan allowed me to slide the tart out quite successfully unto the cutting board. The tart can be served hot, warm or cold but I enjoyed it warm best of all.  

For ordinary days divide the ingredients between two 8- or 9-inch tart or pie pans or make half the recipe for 1 tart.  Pile the roasted tomatoes on top just as you would berries on a cheesecake. 

Any plain pie crust can be used.  I have several on this blog, here, here and here.  Or you may use frozen pie crust, if you wish.


Roasted Tomato & Cheese Tart

Double pie crust (I used the Oil Crust)
1 cup finely chopped onion
2 or 3 cloves garlic, finely chopped
1 teaspoon dry basil or Italian herb mix
2 tablespoons butter or oil
Pinch black or white pepper
1 - 2 cups cheese, grated (Cheddar, Mozzarella, Swiss, Gruyere, etc.) whatever you have on hand
2-4 tablespoons Parmesan cheese, finely grated
1 8-ounce package cream cheese, room temperature
2 eggs
½ cup heavy cream or evaporated milk
⅛ teaspoon salt
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
Roasted Tomatoes, see recipe below

Preheat oven to 400 degrees.


Roast the tomatoes once the oven is heated.  See the recipe below for Roasted Tomatoes. This may also be done earlier in the day or the day before.  Refrigerate if roasted the day before. 


While the tomatoes are roasting get the pastry ready. Roll out the pastry and fit into a 9x13-inch baking or cookie pan. Build up the sides about an inch to hold the filling. (See pictures below.)  As a note, my 9x13-inch cookie pan is a little larger than my 9x13-inch cake pan. Don't know who stamped the measurement on them but they are both different sizes!  Either one will work except it is easier to remove the baked tart from the cookie pan. I lined the pan with a strip of foil hanging over the long sides.  I used the foil to help slide the tart out of the pan when it was baked. You will not use all the pastry.  Any leftovers can be used for a small pie or frozen until needed.  


Blind bake the pastry 15 minutes in 400 degree oven.  Click on the link to see how to blind bake pie crust.  Let the tart crust cool a few minutes before adding the filling.


While pastry is baking prepare the filling. 


In a small frying pan over medium heat, sauté the onion, garlic and basil in the butter or oil.  Do not let the onions brown. Season with the pepper.  Spread evenly over the pre-baked tart crust.  


Sprinkle the grated Parmesan cheese over the onions.  Then layer the grated cheese evenly over the onion layer.  I used a mix of several cheeses. There should be an even layer of cheese covering the bottom of the tart.  You may use up to 2 cups if you wish.  


Lower the oven temperature to 350 degrees.


Beat the cream cheese until smooth and somewhat fluffy.  Beat in the eggs and add the salt, pepper and garlic powder.  Add the whipping cream and beat until everything is well combined, scraping the sides of the bowl a few times.  Carefully spread the cream cheese mixture over the grated cheese layer.  Smooth the top.


Bake 18 - 20 minutes at 350 degrees.  Remove from oven before the top starts to brown.  Let cool a few minutes and then carefully remove by sliding the tart from the baking/cookie pan to a large serving plate or cutting board.  Use the flaps of overhanging foil to help with the transfer.


Arrange the roasted tomatoes in the pattern of the Canadian flag. Click on the link for a maple leaf pattern


The tart may be served hot, warm or room temperature.


Makes 15-20 servings or each serving may be cut in half for appetizer size servings.



Roasted Tomatoes
6 cups grape tomatoes
¼ cup olive oil
½ teaspoon salt 
¼ teaspoon black pepper

Preheat oven to 400 degrees. Line a baking sheet or pan with foil for easy clean up.  Wash and dry tomatoes.  Spread about 2 tablespoons oil over the foil.  Place the tomatoes on the foil in a single layer.  Dribble the remaining oil over the tomatoes.  Sprinkle with salt and pepper. Use Kosher salt if you have it. Place the tomatoes in the preheated oven and bake for 30 minutes, gently stirring or turning tomatoes every 10 minutes.   Let cool.  Any remaining tomatoes not used can served along side the tart or stored in the refrigerator in a covered container for 3 or 4 days. 




Spread about half the olive oil on a foil lined pan.  Place the washed and dried grape tomatoes in single layer on the pan and drizzle with remaining oil.


 Sprinkle the tomatoes with salt and pepper.  Use coarse or Kosher salt if you have it. 

Roast the tomatoes in a 400 degree oven for 30 minutes gently stirring or turning every 10 minutes. 

When the tomatoes have roasted their skins should have popped and become loose. Let the tomatoes cool while you prepare the pastry and filling.


I lined my pan with a strip of folded foil.  The overlapping ends help to remove the tart from the pan after it is baked.


Roll or press the pastry into your pan.  Build up the edges to about 1-inch so the filling will not spill out. I used the Oil Crust which gives a sturdy but crisp base.  I also added a teaspoon of dry basil to my flour mix when making the pastry.  Once the pastry has been fitted into the pan blind bake for 15 minutes.  I lined the pastry with foil wrap and poured pie weights (dry beans) in to keep the pastry from puffing up while baking.  Remove the beans when you take the crust from the oven.


While the tart shell is baking, start the filling.  Sauté the onion, garlic and dry basil in the oil or butter until the onions are soft but not browned. Spread the onion mixture evenly over the prebaked crust.


Sprinkle the Parmesan cheese over the onions. If you don't like the strong taste of Parmesan, use the smaller amount. 

Evenly sprinkle the grated cheese over the Parmesan cheese.  You can use any cheese you like.  I used all white cheeses, Mozzarella and Emmental on the left and a mixture of orange Cheddar and Mozzarella on the right.  Both were excellent.  

Beat the cream cheese, salt, pepper and garlic powder together. Add the eggs and beat until well blended.  Beat in the whipping cream. You will need to scrape down the sides of the bowl a few times to make sure all the cream cheese has been incorporated into the mix. 

Carefully spread the cream cheese mixture evenly over the top of the tart.  An offset spatula is a great help when spreading.


The tart is ready to be baked at 350 degrees for 18-20 minutes. If you look carefully you can see the ends of the foil hanging out from both ends of the pan.  This will help with removal for serving and displaying the tart.

Once the tart is baked let it cool for a few minutes.  Use a maple leaf pattern and mark around the outside using the tip of a knife or a toothpick.  Slide the cooled tart to a serving plate or cutting board.  A cutting board works well as not many people have a flat serving plate this size.  I used the foil under the crust to help slide the tart to the board.


Once the tart has been transferred to the serving board, place the roasted grape tomatoes in the Canadian flag pattern.  I used 2 rows of tomatoes on each side for the red sidebars on the flag, filling in gaps with a few extras.  The maple leaf is a little more difficult but I was pleased with the outcome.  


 I love roasted tomatoes.  I'll have my slice from this side, please.

If you have extra tomatoes, serve them with the tart.  Unfortunately, there were no leftover tomatoes in my house.  I ate them.


Serve the Roasted Tomato & Cheese Tart hot, warm, room temperature or cold.  The tart reheats lovely.  I like it warm or room temperature best. 


A delicious treat for Canada Day celebrations!





print recipe

Roasted Tomato & Cheese Tart
A delicious tomato cheese tart for vegetarian main dish or appetizer.
Ingredients
  • 1 double pie crust (I used the Oil Crust.)
  • 1 cup finely chopped onion
  • 2-3 cloves garlic, finely chopped
  • 1 teaspoon dry basil or Italian herb mix
  • 2 tablespoons butter or oil
  • Pinch black or white pepper
  • 1-2 cups cheese, grated (Cheddar, Mozzarella, Swiss, Gruyere, etc.) whatever you have on hand
  • 2-4 tablespoons Parmesan cheese, finely grated
  • 1 8-ounce package cream cheese, room temperature
  • 2 eggs
  • ½ cup heavy cream or evaporated milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon garlic powder
  • Roasted Tomatoes, see recipe below
Instructions
Preparation time below is approximate and includes blind baking the crust and roasting the tomatoes.

Preheat oven to 400 degrees.

Roast the tomatoes once the oven is heated. See the recipe below for Roasted Tomatoes. This may also be done earlier in the day or the day before. Refrigerate if roasted the day before.

While the tomatoes are roasting get the pastry ready. Roll out the pastry and fit into a 9x13-inch baking or cookie pan. Build up the sides about an inch to hold the filling. (See pictures below.) As a note, my 9x13-inch cookie pan is a little larger than my 9x13-inch cake pan. Don't know who stamped the measurement on them but they are both different sizes! Either one will work except it is easier to remove the baked tart from the cookie pan. I lined the pan with a strip of foil hanging over the long sides. I used the foil to help slide the tart out of the pan when it was baked. You will not use all the pastry. Any leftovers can be used for a small pie or frozen until needed.

Blind bake the pastry 15 minutes in 400 degree oven. Click on the link to see how to blind bake pie crust. Let the tart crust cool a few minutes before adding the filling.

While pastry is baking prepare the filling.

In a small frying pan over medium heat, sauté the onion, garlic and basil in the butter or oil. Do not let the onions brown. Season with the pepper. Spread evenly over the pre-baked tart crust.

Sprinkle the grated Parmesan cheese over the onions. Then layer the grated cheese evenly over the onion layer. I used a mix of several cheeses. There should be an even layer of cheese covering the bottom of the tart. You may use up to 2 cups if you wish.

Lower the oven temperature to 350 degrees.

Beat the cream cheese until smooth and somewhat fluffy. Beat in the eggs and add the salt, pepper and garlic powder. Add the whipping cream and beat until everything is well combined, scraping the sides of the bowl a few times. Carefully spread the cream cheese mixture over the grated cheese layer. Smooth the top.

Bake 18 - 20 minutes at 350 degrees. Remove from oven before the top starts to brown. Let cool a few minutes and then carefully remove by sliding the tart from the baking/cookie pan to a large serving plate or cutting board. Use the flaps of overhanging foil to help with the transfer.

Arrange the roasted tomatoes in the pattern of the Canadian flag. Click on the link for a maple leaf pattern.

The tart may be served hot, warm or room temperature.

Makes 15-20 servings or each serving may be cut in half for appetizer size servings.
Details
Prep time: Cook time: Total time: Yield: 15-20 servings for main; 30-40 appetizer servings



Roasted Tomatoes

  • 6 cups grape tomatoe
  • ¼ cup olive oil
  • ½ teaspoon salt 
  • ¼ teaspoon black pepper

Instructions
Preheat oven to 400 degrees. Line a baking sheet or pan with foil for easy clean up.  Wash and dry tomatoes.  Spread about 2 tablespoons oil over the foil.  Place the tomatoes on the foil in a single layer.  Dribble the remaining oil over the tomatoes.  Sprinkle with salt and pepper. Use Kosher salt if you have it. Place the tomatoes in the preheated oven and bake for 30 minutes, gently stirring or turning tomatoes every 10 minutes.   Let cool.  Any remaining tomatoes not used can served along side the tart or stored in the refrigerator in a covered container for 3 or 4 days. 

Monday, June 12, 2017

Vegetarian Meatloaf

Vegetarian Meatloaf is the perfect dish for dinner or supper or makes an excellent sandwich for lunches. Made with commercial vegetarian burger crumbles it has a similar texture to a loaf made with real meat.  A classic brown sugar and ketchup topping completes the loaf. 

I have several vegetarian "roasts" or loaves I make on an ongoing basis and truly enjoy eating but I'm always on the lookout for new vegetarian main dishes.  Sure, the old, tried and true dishes are my go-to recipes but every now and again a new flavour or texture is welcome to the taste buds.  But I suppose there's only so many ways to reinvent soybeans and gluten but I try!  

A few months ago I ran across a recipe for Ms. Goldgirl's Meatloaf on Lynn's Recipes on YouTube and thought it could easily be converted to a vegetarian recipe. So with a few changes and additions I was able to turn out a very good facsimile of a meatloaf. It has the same texture and very similar taste.  It makes a great dinner or supper dish and makes excellent sandwiches.  That sandwich you see in the picture is actually part of Don's dinner today.  And the picture with the potatoes and peas is the dinner we had a couple of days ago.  

I used Yves Ground Round in my meatloaf but any brand you like can be used.  If using frozen crumbles, thaw before measuring.

If you don't like the ketchup and brown sugar topping, you can leave it off and bake it without.  


Vegetarian Meatloaf
3 eggs
⅔ cup milk
1 teaspoons salt* or seasoned salt, hamburger/steak seasoning, etc.
¼ teaspoon ground pepper
¼ teaspoon garlic powder
3 slices bread, crumbled or 1 cup crumbs made from fresh or slightly stale bread
Half a medium onion, chopped
¼ cup shredded raw carrot
1 cup shredded Cheddar cheese
2½ cups veggie burger (I used 1½ packages of Yves Ground Round)
2 tablespoons vegetable oil, your favourite

Topping:
¼ cup ketchup
¼ cup brown sugar
1 Tablespoon yellow mustard

Preheat oven to 350 degrees.  Grease a 9x5-inch loaf pan.  

Mix all ingredients for the loaf in a large bowl.  Scrape the mixture into the greased loaf pan and smooth the top.  

Mix the topping ingredients together and spread over the top of the loaf. 

Bake in preheated oven for an hour to 1 hour and 15 minutes or until the middle is cooked.  You should see a few little bubbles forming in the middle once the loaf is cooked through.

Serve hot as is or with a Brown Onion Gravy.  This is also delicious served cold with salads or in a sandwich. 

Makes 1 meatloaf.  About 12 slices

*The original recipe uses 2 teaspoons salt but we found it extremely salty using this amount as the Ground Round contains a certain amount of salt that ground meat would not.  I decreased the salt to 1 teaspoon and found it more to our liking.  As you make this loaf adjust the salt levels to your own taste. 



Place all ingredients for the meatloaf in a large bowl.

Combine all ingredients until well mixed. Scrape into prepared loaf pan.

Mix the topping ingredients together.  I use the same bowl in which I mixed the loaf.  That way I don't have an extra bowl to wash.


Spread the brown sugar/ketchup topping evenly over the top of the loaf.

Place the loaf in the preheated oven to bake.  As you can see, this recipe makes a full pan.


Bake for 1 hour - 1 hour and 15 minutes.  The middle should have little bubbles breaking the surface which indicates the middle is cooked.  You can also check with a fork or knife through the middle.  


Serve the meatloaf with mashed potatoes and a few vegetables for a good dinner or supper.


Or make a delicious sandwich using cold slices of the meatloaf.

My sandwich had mayonnaise, zucchini relish, mustard, lettuce, tomato and of course meatloaf.  


Delicious hot or cold.



print recipe
Vegetarian Meatloaf
Vegetarian Meatloaf makes a good dinner, supper or lunch.
Ingredients
  • 3 eggs
  • ⅔ cup milk
  • 1 teaspoons salt* or seasoned salt, hamburger/steak seasoning, etc.
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 3 slices bread, crumbled or 1 cup crumbs made from fresh or slightly stale bread
  • Half a medium onion, chopped
  • ¼ cup shredded raw carrot
  • 1 cup shredded Cheddar cheese
  • 2½ cups veggie burger (I used 1½ packages of Yves Ground Round)
  • 2 tablespoons vegetable oil, your favourite
Instructions
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

Mix all ingredients for the loaf in a large bowl. Scrape the mixture into the greased loaf pan and smooth the top.

Mix the topping ingredients together and spread over the top of the loaf.

Bake in preheated oven for an hour to 1 hour and 15 minutes or until the middle is cooked. You should see a few little bubbles forming in the middle once the loaf is cooked through.

Serve hot as is or with a Brown Onion Gravy. This is also delicious served cold with salads or in a sandwich.

Makes 1 meatloaf. About 12 slices

*The original recipe uses 2 teaspoons salt but we found it extremely salty using this amount as the Ground Round contains a certain amount of salt that ground meat would not. I decreased the salt to 1 teaspoon and found it more to our liking. As you make this loaf adjust the salt levels to your own taste.
Details
Prep time: Cook time: Total time: Yield: 12 servings


Wednesday, June 07, 2017

Crunchy Caramel Corn Puffs


Crunchy Caramel Corn Puffs shatter and melt in your mouth and make it necessary to have just one more, or maybe two or three more handfuls to satisfy that crunchy, sweet and salty flavour that you crave for in a treat.  These tasty little morsels will be perfect to serve at family celebrations or on Canada Day as I plan to do.

I really like popcorn but it doesn't like me.  I'm picking corn hulls and kernels from my teeth for days. (Yes, I floss!) I've even had a slight infection (I know, too much information) because a corn hull had lodged itself deep inside the gum-line. But I still like popcorn.  

I also like corn puffs.  I've been known to demolish a bag in record time.  They just sort of melt in the mouth and are gone so fast I've just got to have another mouthful. You see, I get the popcorn flavour without the bother of the corn getting stuck in my teeth.  Of course, popcorn, if one must choose between the two, is the healthier choice.  Fortunately, I don't buy or eat corn puffs very often. 

I also like caramel corn but that also has the bother of the nasty corn hulls.  But, if I eat caramel corn puffs that takes care of the trouble.  I can buy these at the store, of course, but I ran across a  recipe on the back of the "Old Dutch Popcorn Twists" package for caramel corn which looked quite easy. And homemade is usually much better than store-bought.  I bought a bag so I could try them out but promptly ate most of them before I could get around to making the recipe...sigh... I was going to buy more but I found "krack-O-pop" corn puffs at Rossy stores and bought those instead.  They come in a smaller bag so I had to buy two bags to make up the difference.  The "krack-O-pop" brand has larger puffs which actually look more like popcorn.  I liked that idea and hence I made my Crunchy Caramel Corn Puffs from that brand.  


I found I could use an extra cup or so of the "krack-O-pop" brand because they are larger and don't have as much surface area as the smaller "Old Dutch" brand.  Also the "Old Dutch" is saltier than the "krack-O-pop" brand which in my opinion is not a drawback, at all. I also cut the butter down a bit as I thought the 1 cup made the corn a tad too greasy.  Even half the butter works well.  

I just can't stop eating these things.  I've had to put them in a bag and put the bag in a container.  And I put the container on a high shelf. I'm making it as difficult as possible to get at these things. They are so good.....


Caramel Corn Puffs
¾ cup butter
1 cup brown sugar
½ cup light corn syrup
1 teaspoon baking soda
175 gram bag corn puffs (or about 12-14 cups of the "krack-O-pop" brand)

Preheat oven to 250 degrees.

Place corn puffs in large roaster.  You don't have to grease the roaster as there is plenty of butter in the recipe to compensate.

Over medium heat in 2 litre/quart pan, bring to a boil and cook for 2 minutes the butter, sugar and corn syrup, stirring occasionally with a wooden spoon or heat-resistant silicone spatula. Add the teaspoon baking soda and stir and cook until foam subsides about 1 more minute.  

Pour the caramel mixture over corn puffs and stir until evenly coated.  Do not be tempted to use your hands!  The mixture is scalding hot and will give you 3rd degree burns.  

Bake at 250 degrees 45 minutes-1 hour, stirring every 10-15 minutes. I baked mine for 1 hour because they were still slightly chewy after 45 minutes.  Turn the baked corn puffs out on a large sheet of waxed or parchment paper to cool.  Break up any large clumps. When cool, eat immediately or store in an airtight container for several days.

Makes 12-14 cups.



 Spread the corn puffs in a large roaster.

Prepare the cooling area by spreading out a large sheet of waxed or parchment paper.

Melt the butter, brown sugar and corn syrup together over medium heat.  Use a 2 litre/quart pot. Bring the mixture to a boil and continue cooking for 2 minutes.  Stir in 1 teaspoon baking soda and stir about 1 more minute until the bubbling subsides a little.  Use a wooden spoon or heat-resistant silicone spatula.  


Pour the hot mixture over the corn puffs that you have placed in the roaster.

Stir until the corn puffs are evenly covered.  
Do not use your hands for this as the caramel is scalding hot.


Place the caramel coated corn puffs in the preheated 250 degree oven for 45-60 minutes, stirring every 10-15 minutes.  When finished baking the caramel coating should be crisp and shattery. Test a few pieces by placing them in the freezer for a few minutes.


Scrape the mixture onto the prepared waxed or parchment paper.

Spread the caramel coated puffed corn out into a single layer.  As it cools break apart any large clumps that may have formed.  


Once the corn puffs have cooled, place them in a serving bowl and dig in.  You may also store the puffs in an airtight container for a few days. 


Crunchy Caramel Corn Puffs make for good nibbling at family celebrations.  I'll be serving these on Canada Day.  


Crunchy, shattery, sweet and salty in every bite.  And not a corn hull in sight. Did I mention these are moreish?  If I didn't I should have. 


Getting ready for Canada's 150th birthday celebrations.  


print recipe

Caramel Corn Puffs
Crunchy, crispy, buttery caramel covered corn puffs. No corn hulls to get stuck between your teeth!
Ingredients
  • ¾ cup butter
  • 1 cup brown sugar
  • ½ cup light corn syrup
  • 1 teaspoon baking soda
  • 175 gram bag corn puffs (or about 12-14 cups of the "krack-O-pop" brand)
Instructions
Preheat oven to 250 degrees.

Place corn puffs in large roaster. You don't have to grease the roaster as there is plenty of butter in the recipe to compensate.

Over medium heat in 2 litre/quart pan, bring to a boil and cook for 2 minutes the butter, sugar and corn syrup, stirring occasionally with a wooden spoon or heat-resistant silicone spatula. Add the teaspoon baking soda and stir and cook until foam subsides about 1 more minute.

Pour the caramel mixture over corn puffs and stir until evenly coated. Do not be tempted to use your hands! The mixture is scalding hot and will give you 3rd degree burns.

Bake at 250 degrees 45 minutes-1 hour, stirring every 10-15 minutes. I baked mine for 1 hour because they were still slightly chewy after 45 minutes. Turn the baked corn puffs out on a large sheet of waxed or parchment paper to cool. Break up any large clumps. When cool, eat immediately or store in an airtight container for several days.

Makes 12-14 cups.
Details
Prep time: Cook time: Total time: Yield: About 12-14 cups