INGREDIENTS

INSTRUCTIONS

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.  Source: generic  Posted by "Mary Morrison"
<MMORRISN@GSLAN.OFFSYS.UOKNOR.EDU> to the  Fatfree Digest [Volume 15
Issue 21] Feb. 21, 1995.  Individual recipes copyrighted by originator.
FATFREE Recipe  collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived
through kindness of Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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