Caramel Popcorn Recipe

The brown sugar in this caramel popcorn recipe is what gives it the caramel flavor. Brown sugar is just regular sugar with molasses added. It is not the result of the sugar refining process.

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Caramel Popcorn Recipe

8 c. popped corn (1/2 c. unpopped)
3/4 c. sugar
3/4 c. brown sugar, packed
1/2 c. light corn syrup
1/2 c. water
1 tsp. white vinegar
1/4 tsp. Salt
3/4 c. butter or margarine

Measure the popped corn into a large bowl.

Combine the sugar, corn syrup, water, vinegar and salt into a 2-quart saucepan.

Heat to boiling over medium high heat, stirring constantly, to 260 degrees on a candy thermometer or until a small amount dropped into very cold water forms a hard ball.

Reduce the heat to low and stir in the butter until melted.

Pour the syrup in a thin stream over the corn in bowl, stirring until coated. Cool slightly. Butter hands and shape the mixture into 3-inch balls. Place the balls on waxed paper to cool completely.

If you don't want to make balls from the caramel popcorn recipe just stir the mixture until well coated and spread on waxed paper to cool.

Makes 16 balls.

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