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Caramel Corn II Recipe

Recipe by: 106a802496d678ba

"We always made this for Christmas. This could be made into 20 popcorn balls if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Add 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.
  • 2In 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.
  • 3Pour 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.
Ingredients
  • 10 servings
  • 243 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    243
    12%
  • Fat:
    6
    9%
  • Carbs:
    47.5
    15%
  • Protein:
    2.5
    5%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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