This is a light sweet and buttery caramel corn, not heavy on the taste of caramel because it uses white instead of brown sugar. Its yummy.
1 c. butter
1 c. sugar
2 T. water
2 T. light corn syrup
8-12 c. popped corn
Melt butter on stove top. Take off heat. Add sugar and stir. Return to heat. Stir constantly til dissolved and reaches full boil. Stir in water and corn syrup. Continue cooking and stirring until 270 degrees, or soft crack stage (I prefer soft ball stage. Drizzle into a cup of cold water and roll it with your fingertips. If it forms a ball its ready.) Remove from heat. Stir into salted popcorn. Cool, stirring gently.
You may add nuts, candies, chocolate or anything else you want after you've mixed it in the popcorn.
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