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Name: Caramel Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 t Vinegar; 3/4 c Water; 2 c Light brown sugar

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INGREDIENTS

1/2 t Vinegar
3/4 c Water
2 c Light brown sugar

Servings

INSTRUCTIONS

The coating for the popcorn is easy to make fatfree. If you have a method you like to pop the corn fatfree, the race is won! For the coating, all you need is: Combine the above in a 2-qt. saucepan, bring to boil (stirring to dissolve sugar completely). Continue boiling and stirring until syrup thickens and reaches the "hard-crack" stage -- consult the candy-making section of any comprehensive cookbook for description and candy-thermometer temperature. My method of determining readiness is when the syrup "makes threads" when dropped off the tip of a spoon OR when a drop allowed to fall into a cup of cool tap water forms a ball instantly. It takes practice -- cook too long and the coating will be granular; cook not long enough and itll be sticky. When the syrup reaches the desired stage, take it off the burner, IMMEDIATELY stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda (the soda interacts with the vinegars acidity and makes the syrup light and sort of foamy). Pour gradually over popped corn while stirring with a long-handled spoon to distribute the coating (or have someone else do the stirring or pouring). This stuff is VERY HOT and will stick to you and inflict deep burns so be careful! Homemade caramel corn is much superior to anything you can buy in a package. Or at KarmelKorn, for that matter. Once you know how to do it, you can play around with other flavorings, like Cinnamon Oil (use sparingly!) or other extracts. Date: Mon, 20 Feb 95 10:58:00 CST From: "Mary Morrison" Converted to MM format by Dale & Gail Shipp, Columbia Md. Posted to MM-Recipes Digest V4 #3 by "Rfm" on Jan 11, 99

NOTES

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Caramel Corn

1/2 t Vinegar
3/4 c Water
2 c Light brown sugar

The coating for the popcorn is easy to make fatfree.  If you have a  method you like to pop the corn fatfree, the race is won!  For the  coating, all you need is:    Combine the above in a 2-qt. saucepan, bring to boil (stirring to  dissolve sugar completely).  Continue boiling and stirring until  syrup thickens and reaches the "hard-crack" stage -- consult the  candy-making section of any comprehensive cookbook for description  and candy-thermometer temperature. My method of determining readiness  is when the syrup "makes threads" when dropped off the tip of a spoon  OR when a drop allowed to fall into a cup of cool tap water forms a  ball instantly. It takes practice -- cook too long and the coating  will be granular; cook not long enough and itll be sticky. When the  syrup reaches the desired stage, take it off the burner, IMMEDIATELY  stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda (the soda  interacts with the vinegars acidity and makes the syrup light and  sort of foamy).  Pour gradually over popped corn while stirring with  a long-handled spoon to distribute the coating (or have someone else  do the stirring or pouring).  This stuff is VERY HOT and will stick  to you and inflict deep burns so be careful! Homemade caramel corn is  much superior to anything you can buy in a package. Or at KarmelKorn,  for that matter. Once you know how to do it, you can play around with  other flavorings, like Cinnamon Oil (use sparingly!) or other  extracts. Date: Mon, 20 Feb 95 10:58:00 CST From: "Mary Morrison"  <MMORRISN@GSLAN.OFFSYS.UOKNOR.EDU>    Converted to MM format by Dale & Gail Shipp, Columbia Md.    Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on  Jan 11, 99

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 4

Calories: 209
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 16.1mg		1 %
Potassium 73.4mg		2 %
Total Carbohydrate 53.9g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 53.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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