Recipe

Caramel Corn Recipe

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Ingredients

2 c Light brown sugar
1/2 t Vinegar
3/4 c Water

Directions

Step #1 The coating for the popcorn is easy to make fatfree.
Step #2 If you have a method you like to pop the corn fatfree, the race is won! For the coating, all you need is: mix the above in a 2-qt.
Step #3 saucepan, bring to boil (stirring to dissolve sugar completely).
Step #4 Continue boiling & stirring until syrup thickens & reaches the "hard-crack" stage -- consult the candy-making section of any comprehensive cookbook for description & candy-thermometer temperature.
Step #5 My method of determining readiness is when the syrup "makes threads" when dropped off the tip of a spoon OR when a drop allowed to fall into a c of cool tap water forms a ball instantly.
Step #6 It takes practice -- cook too long & the coating will be granular; cook not long enough & it'll be sticky.
Step #7 When the syrup reaches the desired stage, take it off the burner, as soon as possible stir in the 1 tsp vanilla & 1/4 tsp baking soda (the soda interacts with the vinegar's acidity & makes the syrup light and sort of foamy).
Step #8 Pour slowly over popped corn while stirring with a long-handled spoon to distribute the coating (or have someone else do the stirring or pouring).
Step #9 This stuff is VERY HOT & will stick to you & inflict deep burns so be careful! Homemade caramel corn is much superior to anything you can buy in a package.
Step #10 Or at KarmelKorn, for that matter.
Step #11 Once you know how to do it, you can play around with other flavorings, like Cinnamon Oil (use sparingly!) or other extracts.
Step #12 Date: Mon, 20 Feb 95 10:58:00 CST.
Enjoy the Caramel Corn recipe

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