Caramel popcorn can be formed into balls, pressed onto popsicle sticks, or sculpted into a life-size bust of whomever you like. Keep this recipe in mind for holiday decorating, year-round gift giving and children's parties or for that friend with a sweet tooth.
1 1/2 cups (375 ml) brown sugar 6 Tbs (90 ml) water 2 Tbs (30 ml) butter 6 cups (1.5 L) popped corn
Combine the sugar, water, and butter in a saucepan over moderate heat and bring to a boil. Cook covered for 2 to 3 minutes, until the steam has washed sugar crystals from the sides of the pan.
Cook uncovered, without stirring, until the mixture reaches the soft-ball stage (234F, 112C).
Pour the syrup over the popped corn in a large mixing bowl and stir gently with a wooden spoon. When cool enough to touch, the corn mixture may be formed into balls or other shapes using lightly buttered hands. Makes 6 cups (1.5 L).
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