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Caramel Corn II

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

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

servings 243 cals
Original recipe yields 10 servings (2 quarts)

Directions

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  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.

Nutrition Facts


Per Serving: 243 calories; 6 g fat; 47.5 g carbohydrates; 2.5 g protein; 6 mg cholesterol; 121 mg sodium. Full nutrition

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