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Caramel Corn II

By: Juanita

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

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Servings (Help)

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Original Recipe Yield 2 quarts

Ingredients

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

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.
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.
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.

Nutritional Information

Amount Per Serving Calories: 243 | Total Fat: 6g | Cholesterol: 6mg Powered by ESHA Nutrient Database

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