Popcorn Crunch

Popcorn Crunch
Just the thing for Monday night football.

Makes 16 (1-cup) servings	‹ Back to Desserts
3/4 cup un-popped popcorn 1-1/2 cups sugar 1/2 cup light-colored corn syrup 1/2 cup water 1 tsp. vanilla 2 to 4 drops food coloring, optional Salt, optional

Pop popcorn and remove all un-popped kernels. Place popcorn on a greased 17x12x2 inch baking pan. Keep popcorn warm in a 300° F oven while making syrup.

Butter the sides of a heavy 1-1/2-quart saucepan. Combine sugar, corn syrup and water in the saucepan. Cook over medium-high heat until mixture boils, stirring to dissolve sugar.

Clip a candy thermometer to side of pan and reduce heat to medium. Continue boiling at a moderate rate until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes). Remove thermometer and saucepan from heat. Stir in vanilla and food coloring, slowly.

Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool. Using gloved hands, break into pieces. Store tightly covered or in plastic bags.

Per serving: 122 calories
0g total fat
0mg cholesterol
8mg sodium
30g carbohydrate