We always made this for Christmas. This could be made into 20 popcorn balls if desired.
Ingredients
- unpopped popcorn: 1 cup
- vegetable oil: 2 Tbsp
- white sugar: 1 cup
- pinch salt: 1 piece
- butter: 2 Tbsp
- dark corn syrup: 0.5 cup
- water: 0.5 cup
- distilled white vinegar: 0.5 Tbsp
- baking soda: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
