Indian Caramel Corn
|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)|
|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 300Â° 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 (250Â°).
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.