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My review
Caramel Corn II
10 made it |
0 reviews
| 1 photos
Juanita Peek
"We always made this for Christmas. This could be made into 20 popcorn balls if desired."
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Ingredients
servings 243Original recipe yields 10 servings (2 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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