Caramel Corn II Recipe

Caramel Corn II Recipe

  • 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
  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.
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