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Caramel Corn II

SUBMITTED BY: Juanita PHOTO BY: mommymeggy

"We always made this for Christmas. This could be made into 20 popcorn balls if desired."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
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Original recipe yield 2 quarts

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup unpopped popcorn
  • 2 tablespoons vegetable oil
  • 1 cup white sugar
  • 1 pinch salt
  • 2 tablespoons butter
  • 1/2 cup dark corn syrup
  • 1/2 cup water
  • 1/2 tablespoon distilled white vinegar
  • 1/2 teaspoon baking soda

DIRECTIONS

  1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  2. In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
  3. Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.
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Nutritional Information
Caramel Corn II

Servings Per Recipe: 10

Amount Per Serving

Calories: 243

  • Total Fat: 6g
  • Cholesterol: 6mg
  • Sodium: 152mg
  • Total Carbs: 47.3g
  •     Dietary Fiber: 2.9g
  • Protein: 2.5g

VIEW DETAILED NUTRITION

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