Indian Caramel Corn Recipe
Ingredients
| Popped popcorn | 21/2 Quart | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Vinegar | 3/4 Teaspoon | |
| Dried apricots | 1/2 Cup (16 tbs), finley snipped | |
| Raisins | 1/2 Cup (16 tbs) |
Directions
Put popped popcorn in a large roasting pan; keep warm in a 300° oven.
In a 1 quart saucepan combine sugar, water, corn syrup, and vinegar.
Cook and stir till mixture boils; continue cooking to hard-ball stage (250°).
Pour over pop corn; add apricots and raisins, stirring till all is coated.
Using buttered hands, quickly shape the popcorn mixture into twelve 3 1/2 inch sticks, resembling corn on the cob.
Insert wooden skewers into one end of each.
Store up to several hours in a tightly covered container.
In a 1 quart saucepan combine sugar, water, corn syrup, and vinegar.
Cook and stir till mixture boils; continue cooking to hard-ball stage (250°).
Pour over pop corn; add apricots and raisins, stirring till all is coated.
Using buttered hands, quickly shape the popcorn mixture into twelve 3 1/2 inch sticks, resembling corn on the cob.
Insert wooden skewers into one end of each.
Store up to several hours in a tightly covered container.
Chef
