Caramel Corn II Recipe - Allrecipes.com
Caramel Corn II Recipe

Caramel Corn II

Recipe by  

"We always made this for Christmas. This could be made into 20 popcorn balls if desired."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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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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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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