Caramel Corn II

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

• Calories: 243 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon baking soda
• 1 pinch salt
• 2 tablespoons butter
• ½ cup water
• ½ cup dark corn syrup
• 2 tablespoons vegetable oil
• 1 cup unpopped popcorn
• ½ tablespoon distilled white vinegar

Recipe Instructions

Step 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.

Step 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.

Step 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.