Caramel Popcorn Balls
|Corn||8 Cup (128 tbs) (popped)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs) (packed)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|White vinegar||1 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
Measure popped corn into large bowl.
Combine sugars, corn syrup, water, vinegar and salt in 2-quart saucepan.
Heat to boiling over medium-high heat, stirring frequently.
Cook, stirring constantly, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
Reduce heat to low; stir in butter until melted.
Pour syrup in thin stream over corn in bowl, stirring until corn is well coated.
Butter hands; shape mixture into 3-inch balls and place on waxed paper.