Caramel Corn II

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

Submitted by Juanita
Updated on July 14, 2022
3
Servings:
10
Yield:
2 quarts
Jump to Nutrition Facts

Ingredients

  • 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

Directions

  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.

  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.

  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.

Nutrition Facts (per serving)

243 Calories
6g Fat
48g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 243
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 121mg 5%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 10%
Total Sugars 25g
Protein 3g 5%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 67mg 1%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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