This meal, which is quite straightforward, is excellent for using up leftover rhubarb. Not simply rhubarb but any fruit can be used. Simply use canned pie filling or sweetened fresh fruit as an alternative. Whipping cream is optional.
| Servings: | 10 |
| Yield: | 2 quarts |
Ingredients
- 1 cup unpopped popcorn
- 2 tablespoons vegetable oil
- 1 cup white sugar
- 1 pinch salt
- 2 tablespoons butter
- ½ cup dark corn syrup
- ½ cup water
- ½ tablespoon distilled white vinegar
- ½ teaspoon baking soda
Instructions
- Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
- In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
- Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 121 mg |
| Sugars | 25 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |