Food recipes
Caramel Corn II
Caramel Corn II Ingredients: snacks, popcorn, air-popped (unsalted) oil, olive, salad or cooking sugars, granulated salt, table butter, without salt syrups, corn, light water, bottled, generic vinegar, distilled leave...
Caramel Corn II
Ingredients:
snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
sugars, granulated
salt, table
butter, without salt
syrups, corn, light
water, bottled, generic
vinegar, distilled
leavening agents, baking soda
Directions:
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.
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.
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.
Ingredients:
snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
sugars, granulated
salt, table
butter, without salt
syrups, corn, light
water, bottled, generic
vinegar, distilled
leavening agents, baking soda
Directions:
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.
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.
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.