Butterbeer Puffcorn

Ingredients:

Directions:

1. Preheat oven to 250 degrees F. Line 2 baking sheets with nonstick aluminum foil.
2. Divide the entire bag of puffcorn between the 2 baking sheets.
3. Add the corn syrup, brown sugar, butter, and butter emulsion/extract to a large saucepan. Melt over medium-high heat, stirring occasionally. Bring to a boil and let cook, stirring occasionally, until the sugar is dissolved. It should be a sandy brown color.
4. Remove from the heat and stir in the baking soda and salt. Add the butterscotch chips and stir until completely melted and combined.
5. Pour over the puffcorn, dividing the mixture between each baking sheet. Stir to coat the puffcorn and spread in an even layer.
6. Bake for 45 minutes, stirring each 15 minutes. Remove from the oven and transfer to wax paper to cool. Once cool, break apart into individual pieces or leave larger chunks.
7. Add the white chocolate chips and coconut oil to a microwave safe bowl. Heat in 30 second increments, stirring in between, until melted and smooth. Drizzle over the top of the puffcorn. Let the chocolate harden.
8. Serve immediately or store in an airtight container on the counter.