The Texas State Fair is over and autumn has truly set in. Making caramel popcorn balls and candied apples this time of year is so fitting. The smell of caramel throughout the house is heavenly. This recipe is simple and tasty! I used dark brown sugar instead of the light, using the dark sugar reminds me of a box Cracker Jacks. So bring the kids in the kitchen and have fun making this delicious snack!
8 cups of popped corn
3/4 cup brown sugar, packed firmly
3/4 cup white sugar
1/2 cup dark corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter
Measure 8 cups of popped corn pan. Make sure it’s clear of un-popped seeds.
Combine the brown sugar, white sugar, corn syrup, water, vinegar and salt in a 2 quart sauce pan.
Heat to a boil over medium to high heat, stirring constantly. Cook to 260 degrees with candy thermometer (hard ball stage). Reduce heat to low and add butter stir until melted.
Pour syrup over popcorn liberally. Stir popcorn until all is covered with the caramel.
Coat hands with butter and scoop a hand full of coated popcorn in hand and make about a 3″ ball, squeeze firmly. Place the ball on a waxed paper covered cookie sheet. You can speed up the process by places the caramel balls in the refrigerator.
Store in an airtight container or zip lock bag. Yummy!