Caramel Popcorn Balls Recipe Compliments of Makin' Memories Cookbook 8 cups popped corn (natural flavor microwave popped corn, or about 1/2 cup unpopped kernels) 1/2 cup water 1 teaspoon white vinegar 1/2 cup light brown corn syrup 3/4 cup granulated sugar 1/4 teaspoon salt 3/4 cup brown sugar, packed 3/4 cup butter or margarine 1. Measure popped corn into a large bowl. 2. Combine sugars, corn syrup, water, vinegar, and salt in 2-quart saucepan. Heat to boiling over medium high heat, stirring frequently. Cook, stirring constantly, to 260 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). 3. Reduce heat to low; stir in butter until melted. Pour syrup in a thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. 4. Butter hands; shape mixture into 3-inch balls and place on waxed paper. Yields 16 balls. Nutty Caramel Corn: 1. Butter a baking sheet, 15 1/2 x 12 inches; mix 1 cup of pecan halves and 1/2 cup blanched almonds with popped corn in bowl. 2. Prepare syrup and pour over nuts and popped corn; stir until coated. 3. Spread mixture on baking sheet. Cool; break into pieces. Yields 1 3/4 pounds. To get your copy of Makin' Memories Cookbook (or for a gift!), just send a check for $13.99 plus $3.00 shipping (total of $16.99 per book) to: Faye Brydels Makin' Memories Cookbook 549 Kenilworth Parkway Baton Rouge, LA 70808 For faster delivery, you can order Makin' Memories by clicking here.
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