Recipe by Erin Crable
My mom made these every Halloween and they were always a neighborhood favorite. They are chewy with lots of flavor and so fun to eat! The caramel sauce won't set up unless it reaches the correct temperature, so be sure to allow it enough time to boil.
Top Review by xpnsve
These turned out wonderful! Of course, I ran out of light corn syrup while getting the ingredients assembled, so I substituted using 1 1/4 cup granulated sugar dissolved into 1/4 cup hot water (makes 1 cup of corn syrup, so I only needed half). Once I poured the caramel over the popcorn, I tossed in 3/4 cup of Spanish peanuts and a handful (or two!) of shredded coconut. I didn't make balls out of these, but rather once they popcorn was set, broke into pieces and put into a bowl. Delish!! I've never *made* caramel before, I, like most, have spent my time unwrapping caramels. This was very easy and will make again! Thanks for posting!
- 10 cups popped popcorn (about 2 bags popped microwave popcorn)
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 1 teaspoon white vinegar
- 1⁄2 cup butter
Directions See How It's Made
- Set popcorn aside in a large bowl.
- In a 2 quart saucepan combine sugars, corn syrup, water, salt, and white vinegar.
- Using a candy thermometer, heat until a boil and stir regularly until temperature reaches 260 degrees F.
- This will take about 15 minutes.
- Stir in butter until melted.
- Pour caramel sauce over popcorn and stir until well coated.
- Spread popcorn on clean countertop and let it set up for a few minutes.
- Form popcorn into balls and allow to cool (or just spread it out and let cool.).
- Store in tupperware or in ziplock bags.
- Recipe may be doubled.