HQC Cookbook Additions

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Coyote Droppings, Marlene C.

2 bags Chester’s butter flavored puff corn
1 cup butter
1 cup brown sugar
½ cup light corn syrup
1 tsp. baking soda

Spray lg. roasting pan w/ PAM; put corn in the pan.

Boil butter, sugar, & corn syrup; once it starts, boil for 2 more min. Add baking soda, remove from heat, mix well.
Pour over corn puffs & mix til everything is coated.

Bake @ 250 degrees for 45 min., stir every 15 min.

Pour onto waxed paper & let cool. Store in airtight container.

Keeps up to 5 days, but probably will be gone before that!