Caramel popcorn made with a simple stove top caramel that stays sweet and soft and sticky.
- 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
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.
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