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Baked Carmel Puffs
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| 2 stickers oleo | |
| 2 cups | firmly packed brown sugar |
| 1/2 cup | light corn syrup |
| 1 teaspoon | salt |
| 1 teaspoon | baking soda |
| 1 teaspoon | vanilla |
| 2 bags | Kitchen Cooked Kettle Pops |
Spray inside of brown grocery bag with Pam. Put kettle pops in brown bag. Melt butter, corn syrup, salt and brown sugar in a big saucepan. Bring to boil,
stirring constantly for 5 minutes. Boil another 5 minutes without stirring. Remove from heat--stir in baking soda and vanilla--mix well, it will get real foamy. Pour over the kettle pops in the bag and stir and shake the bag until they are all coated. Put the coated pops on 2 greased cookie sheets and bake
at 250 degrees for 1 hour--stirring every 15 minutes. Cool on waxed paper. Store in airtight container or Ziploc bags.
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