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.
Serving size: Complete recipe
Calories 2389 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 0.06 g0.32%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 132.6 mg5.5%
Total Carbohydrates 572 g190.5%
Dietary Fiber 8.1 g32.3%
Sugars 330.1 g
Protein 33 g66.1%
Vitamin A 46.9% Vitamin C 4.5%
Calcium 28% Iron 27.9%
*Based on a 2000 Calorie diet