Caramel Corn II

4
2 Ratings
  • 5 0
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

Recipe by Allrecipes Member

Gallery

Recipe Summary

Servings:
10
Yield:
2 quarts
Nutrition Info
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

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.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
243 calories; protein 2.5g; carbohydrates 47.5g; fat 6g; cholesterol 6.1mg; sodium 121.2mg. Full Nutrition
Advertisement
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 07/02/2022