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Caramel Corn II
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Festive holiday treat, makes 20 popcorn balls.
Ingredients:
  • 1 cup unpopped popcorn
  • 0.5 cup dark corn syrup
  • 0.5 cup water
  • 0.5 tablespoon distilled white vinegar
Instructions:
  • In a large saucepan over high heat, heat 1 tablespoon of oil. Once hot, add 1/2 cup of popping corn, keeping the pan moving constantly. Remove from heat when the corn stops popping. Repeat with remaining corn and place in a buttered bowl.
  • Combine sugar, salt, butter, dark corn syrup, and water in a 3 quart saucepan over medium heat. Stir until sugar dissolves. Add vinegar and bring mixture to 248 degrees F (118 degrees C) to reach the hard ball stage. Remove from heat, stir in soda, and beat until soda is completely dissolved.
  • Drizzle hot caramel over popcorn, promptly mixing to coat evenly before the caramel hardens. Transfer to wax paper to cool, then store in an airtight container.

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