Ingredients
10
10 servings
- •1 cup unpopped popcorn
- •2 tablespoons vegetable oil
- •1 cup white sugar
- •1 pinch salt
- •2 tablespoons butter
- •0.5 cup dark corn syrup
- •0.5 cup water
- •0.5 tablespoon distilled white vinegar
- •0.5 teaspoon baking soda
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 243
- Carbohydrate: 48g
- Fat: 6g
- Fiber: 3g
- Protein: 3g
- Sugar: 25g
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