Name: Caramel Corn II
Yield: 10
Ingredients: Unpopped popcorn - 1 cup; Vegetable oil - 2 tablespoons; White sugar - 1 cup; Salt - 1 pinch; Butter - 2 tablespoons; Dark corn syrup - ½ cup; Water - ½ cup; Distilled white vinegar - ½ tablespoon; Baking soda - ½ teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Caramel Corn II

1. Unpopped popcorn - 1 cup

2. Vegetable oil - 2 tablespoons

3. White sugar - 1 cup

4. Salt - 1 pinch

5. Butter - 2 tablespoons

6. Dark corn syrup - ½ cup

7. Water - ½ cup

8. Distilled white vinegar - ½ tablespoon

9. Baking soda - ½ teaspoon

How to cook deliciously - Caramel Corn II

1. Stage

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. Stage

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. Stage

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.