Carmel Popcorn

Carmel PopCorn

12 - 16 cups popped corn
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 tsp. white vinegar
1/4 tsp. salt
3/4 cup butter

Measure popped corn into a bowl.
Combine sugars, corn syrup, water, vinegar, and salt in a saucepan.
Cook to 245 degrees on candy thermometer.

Reduce heat to low and stir in butter until melted.
Pour syrup in thin stream over popped corn. Stir until well coated.
Spread out on a cookie sheet or butter hands and shape
into popcorn balls.

I spread out the popcorn and drizzle chocolate over the camel coated
popcorn. You can drizzle white chocolate and dark chocolate.
Let cool and break into pieces.