add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat when oil is hot, add 1/2 cup popping corn. keep pan moving constantly. when corn stops popping, remove from heat. place popped corn in oven to keep warm. repeat until all corn has been popped set aside.
in a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. stir well and bring to a boiling over medium heat. stir well and bring to a boiling over a medium heat. stir in a condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees (114 degrees C) stir in vanilla
pour caramel over popped corn and stir to coat. butter hands lightly; shape popcorn into balls about 3 1/2 inches inches in diameter
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 63 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 40.7mg||13 %|
|Sodium 74.3mg||3 %|
|Potassium 119.8mg||3 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 36.8g|
|Protein 2.6g||4 %|
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Calories per serving: 215
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