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Caramel Corn
Caramel popcorn made with a simple stove top caramel that stays sweet and soft and sticky.
Servings: 16
Calories: 140kcal
Ingredients
- 8 cups popped corn about ⅓ cup unpopped
- ¾ cup sugar
- ¾ cup brown sugar packed
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- ¾ cup butter
Instructions
- 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 wax paper lined baking sheet. Cool.
Nutrition
Calories: 140kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin A: 29IU | Calcium: 24mg | Iron: 0.3mg