Caramel Corn

Caramel Corn

1 cup popping corn

2 tablespoons vegetable oil

1 cup white sugar

1 pinch salt

2 tablespoons butter

1/2 cup dark corn syrup

1/2 cup water

1/2 tablespoon distilled white vinegar

1/2 teaspoon baking soda

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.

Makes 2 quarts