- 8 cups popped corn about ½ cup unpopped
- ¾ cup sugar
- ¾ cup brown sugar packed
- ½ cup light corn syrup
- ½ cup water
- 1 t. white vinegar
- ¼ t. salt
- ¾ cup butter
- Measure popped corn into large bowl. Combine sugar, corn syrup, water, vinegar and salt in 2-quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly, to 260º on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
- Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over popcorn in bowl, stirring until popcorn is well coated. Spread mixture on baking sheet. Cool.
My recipe for the party is a caramel corn recipe from my Betty Crocker cookbook I received 30 years ago. We have often taken this caramel corn to Super Bowl parties over the years and it is always a big hit. It has a light buttery caramel flavor and stays a little bit chewy.