Popular - Dessert
We always made this for Christmas. This could be made into 20 popcorn balls if desired.
Servings: 10 Yield: 2 quarts
Caramel Corn II
1 cup unpopped popcorn
2 tablespoons vegetable oil
1 cup white sugar
1 pinch salt
2 tablespoons butter
½ cup dark corn syrup
½ cup water
½ tablespoon distilled white vinegar
½ teaspoon baking soda
Dessert 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.
Servings Per Recipe:10 Calories: 243.2 % Daily Value * Protein: 2.5g 5% Carbohydrates: 47.5g 15% Dietary Fiber: 2.9g 12% Sugars: 24.6g Fat: 6g 9% Saturated Fat: 1.9g 10% Cholesterol: 6.1mg 2% Vitamin A Iu: 71IU 1% Folate: 0.1mcg Calcium: 6.2mg 1% Iron: 0.6mg 3% Magnesium: 1.5mg 1% Potassium: 66.6mg 2% Sodium: 121.2mg 5% Calories From Fat: 54.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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