Crispy Caramel Popcorn
|Granulated sugar||1 Cup (16 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Popped corn||3 Quart|
Heat the granulated sugar in a saucepan, stirring constantly until it is melted, and of a golden brown color.
Add the hot water very carefully to avoid spattering, and stir until the sugar is all dissolved.
Add the brown sugar, and cook to 238°F., or until a little of the syrup dropped in cold water forms a soft ball.
Pour over the popped corn which has been slightly salted, stirring until corn is well coated.
Serve hot or cold.
Or immediately form into balls.
For Hallowe'en, form into balls, shape like ears of corn, wrap in waxed paper, and then in green crepe paper, tying: them to look like ears of corn.