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caramel-corn recipe

Date:    Mon, 20 Feb 95 10:58:00 CST
 Caramel Corn
 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:
     2 cups light brown sugar
     3/4 cup water
     1/2 t. vinegar
     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 it'll 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 vinegar's 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.
 kwvegan vegan