INGREDIENTS

INSTRUCTIONS

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:
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. Date: Mon, 20 Feb 95 10:58:00 CST From: "Mary Morrison"
<MMORRISN@GSLAN.OFFSYS.UOKNOR.EDU>
Converted to MM format by Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on
Jan 11, 99

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