|Easy Caramel Popcorn|
8 Cups of Popped Popcorn (1/2 cup of unpopped corn)
3/4 Cup (169 g) of Sugar
3/4 Cup (160 g) of brown sugar (packed)
1/2 Cup (125 ml) of corn syrup
1/2 Cup (125 ml) of Water
1 Tsp of Vinegar
1/4 Tsp of Salt
3/4 Cup (170 g) of Butter
Place popped popcorn on parchment paper.
Combine sugar, corn syrup, water, vinegar, and salt in a 2 quart sauce pan.
Heat the mixture to a boil over medium-high heat stirring frequently.
Cook to 260 F/127 C degrees on a candy thermometer (or hardball stage).
Reduce heat to low and stir in butter.
|The butter is finally stirred in!|
1. Make into popcorn balls by buttering hands and make into balls.
2. Put popcorn which is on the parchment paper on a cookie and place in a 250 F/121 C oven. Cook for one hour stirring every 15 minutes. The caramel "bakes" on to the popcorn.