This caramel corn is so delicious that it is a shame to eat it only at Halloween. Make the caramel corn into popcorn balls, enclose them in colorful plastic wrap, make a garland out of the balls and use them to decorate a Christmas tree. Include popcorn balls in an Easter basket and bring caramel corn to the Fourth of July picnic.
1 cup sugar
2 cup molasses
1 tbsp of white vinegar
2 Tbsps water
1 tsp salt
1 tbsp butter
3 quarts cups popped corn (about 12 cups)
Mix all ingredients except popped corn in a large microwave safe bowl. Microwave on high for 15-20 minutes, stirring every 2-3 minutes to keep mixture smooth and prevent boiling over. When the mixture reaches 250 degrees on a candy thermometer or a drop of mixture forms a ball when dropped in cold water, take out of microwave. Carefully (avoid burning yourself with hot candy), pour over popcorn mixing well with a large spoon until the popcorn is evenly coated with molasses mixture. Wet your hands (to prevent sticking and to keep your hands cool) and quickly form popcorn balls. When cool wrap them individually in plastic wrap, wax paper or place in ziplock bags.
Makes 6 large or 12 small popcorn balls
Variations: Add 2 cups of peanuts to popcorn and make popcorn-nut balls.
If you want to make this on the stove top, simply heat all ingredients in a 2- quart saucepan on medium-high, stirring every few minutes until the mixture reaches 250 degrees on a candy thermometer or a drop of mixture forms a ball when dropped in cold water.
recipe by Lori Ross