Cookie
Administrator
Toffee-like chewiness. Kids will love these.
14 cups popped corn (pop about 2/3 cup)
1 cup granulated sugar
3/4 cup boiling water
1/2 cup brown sugar, packed
Makes 50 balls
Put popped corn into large bowl.
Heat granulated sugar, stirring continually in heavy saucepan until sugar melts and turns golden brown in color.
Gradually add boiling water, stirring until spattering quits and caramel mixture dissolves.
Add brown sugar.
Stir on medium-low heat until dissolved.
Cook and stir until it reaches soft ball stage 248F on cany thermometer or until a small spoonful dropped in cold water forms a soft ball.
Pour over popcorn.
Stir well to coat.
Shape into 2 1/2" balls using buttered hands.
Wrap each ball in plastic wrap.
Caramel Popcorn:
Do not shape into balls.
Let mixture dry on cookie sheets.
Break apart and stor in airtight container.
14 cups popped corn (pop about 2/3 cup)
1 cup granulated sugar
3/4 cup boiling water
1/2 cup brown sugar, packed
Makes 50 balls
Put popped corn into large bowl.
Heat granulated sugar, stirring continually in heavy saucepan until sugar melts and turns golden brown in color.
Gradually add boiling water, stirring until spattering quits and caramel mixture dissolves.
Add brown sugar.
Stir on medium-low heat until dissolved.
Cook and stir until it reaches soft ball stage 248F on cany thermometer or until a small spoonful dropped in cold water forms a soft ball.
Pour over popcorn.
Stir well to coat.
Shape into 2 1/2" balls using buttered hands.
Wrap each ball in plastic wrap.
Caramel Popcorn:
Do not shape into balls.
Let mixture dry on cookie sheets.
Break apart and stor in airtight container.
