What a coincidence, Nymphadora -- I also have a large bowl of home-made "mess up your A1c and scare the crap out of the lab tech," in the form of caramel corn puffs:
- Preheat oven to 250°.
- Pour 1 bag hull-less popcorn twists (I used Old Dutch) into a deep roasting pan.
- In a reasonably deep pot on the stovetop, make a caramel consisting of 1 cup butter, 1 cup brown sugar and half a cup of corn syrup, cooked for 2 minutes and then made into foam by adding a teaspoon of baking soda. Continue cooking and stirring till the foam starts to cook down (just a minute or two).
- Pour over the popcorn twists and toss around to coat, then bake for 45 minutes. About every 15 minutes, take it out of the oven and mix a bit more.
- Dump the whole mass out onto a large sheet of parchment paper to cool till it turns crispy, then bust it apart into smaller pieces and put into the container of your choice.