Candied Popcorn
Two boiling temperatures determine whether or not this irresistible popcorn has a gooey, soft or a crunchier texture. Either way, this cream, butter and sugar loaded treat is sinfully scrumptious to munch on during your favorite movie or TV show.
- Yield: About 24 Softball-sized Popcorn Balls 1x
Ingredients
2 cups granulated sugar
1–1/2 cups Karo corn syrup
1/2 cup (1 stick) unsalted butter
2 cups cream, divided
1 tbsp. vanilla
1–1/2 cups unpopped popcorn kernels (About 3 air-poppers full of popcorn or 54 cups of popped popcorn.)
Instructions
Using an air-popcorn popper, pop the kernels into a large bowl lightly sprayed with non-stick cooking spray. Set aside.
In a large pot (5 or 6 quart), combine sugar, corn syrup, butter, and 1 cup of cream. Bring to a boil over medium-high heat. Stir in remaining 1 cup of cream. Continue to boil until mixture reaches a hard boil. If you want a gooey, soft popcorn, boil until mixture reaches 220 degrees F. For a firmer, crunchier popcorn, boil to 250 degrees F. Remove from heat and stir in vanilla. Carefully pour over and stir into popped popcorn. For popcorn balls, let mixture cool slightly before forming into softball-sized balls.
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