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  Popped popcorn 2 1⁄2 Quart (About 1/2 Cup Unpopped Corn)
  Packed brown sugar 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Vinegar 3⁄4 Teaspoon
  Dried apricots 1⁄2 Cup (8 tbs), finley snipped
  Raisins 1⁄2 Cup (8 tbs)

Put popped popcorn in a large roasting pan; keep warm in a 300° oven.
In a 1 quart saucepan combine sugar, water, corn syrup, and vinegar.
Cook and stir till mixture boils; continue cooking to hard-ball stage (250°).
Pour over pop corn; add apricots and raisins, stirring till all is coated.
Using buttered hands, quickly shape the popcorn mixture into twelve 3 1/2 inch sticks, resembling corn on the cob.
Insert wooden skewers into one end of each.
Store up to several hours in a tightly covered container.

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