Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) bag baked crunchy cheese puffs Vegetable cooking spray

  2. 2 cups light brown sugar, packed

  3. 1 cup (2 sticks) margarine (do not use soft/whipped margarine or butter )

  4. 1/2 cup light corn syrup

  5. 1/2 teaspoon baking soda

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 250 F. Line a jelly roll baking pan with nonstick foil. Spray a very large metal mixing bowl with cooking spray. Fill with the cheese puffs and set aside. Combine brown sugar, margarine, and corn syrup in a medium heavy saucepan. Bring to a boil, reduce to low, and cook for 5 minutes, stirring often. Watch carefully that it does not boil over. Remove from heat and stir in baking soda . It will foam a bit and turn creamy in color. Immediately pour mixture over the cheese puffs. Use two large spoons to toss thoroughly to coat. Spread out on the prepared baking pan and bake for 1 hour, stirring every 15 minutes to separate. When done, stir one last time to separate. Pour onto parchment paper and spread in a single layer to cool. Seal these snacks tightly to store. Yield: about 10 cups Toffee Cheese Puffs Photo © 2007 Peggy Trowbridge Filippone, licensed to, Inc.


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