** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. saucepan, bring to boil (stirring to dissolve sugar completely).
3. 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.
4. 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.
5. It takes practice -- cook too long and the coating will be granular; cook not long enough and it'll be sticky.
6. 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).
7. 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).
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Dietary Notes:
This recipe is very low-sodium with 55.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Vinegar allergies.
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