How to make sugar popcorn?

Question

When I was younger we made sugar popcorn. You cooked sugar and something and poured it on the popcorn to make a sweet ,clear coating.
Anybody remember this?

Answer 1

Do you mean Popcorn balls. IF so I found this recipe online
Ingredients:
1/2 tsp. salt
1/4 c. butter
1 tsp. vanilla
2 qts. popped popcorn
1/3 c. light corn syrup
1 c. granulated sugar


Steps:
1. Pop 2 qts. popcorn - air-popped is best - and put in a large pan. Keep popcorn warm by placing it in a warm (about 200 degrees F) oven.

2. Put sugar, corn syrup, butter, 1/3 c. water and salt in a medium saucepan.

3. Place pan over medium heat and stir constantly until mixture comes to a boil.

4. Stop stirring and let syrup cook until it reaches 270 degrees F on a candy thermometer.

5. Remove pan from heat and stir in vanilla.

6. Take popcorn out of oven and pour hot syrup over popcorn a little at a time, stirring constantly, until all popcorn is coated.

7. Let popcorn cool slightly, until you can handle it easily.

8. Grease your hands with butter and form popcorn into balls.

Tips:
If you don't have a candy thermometer, test syrup for readiness by dropping a spoonful into a glass of cold water - the syrup is done if it separates into hardened threads.

Before the popcorn balls cool, decorate them with candy pieces.

For Jell-O popcorn balls, melt 1/4 c. butter and 10 oz. miniature marshmallows in microwave, then stir in a small package of Jell-O. Pour over 3 qts. popped popcorn.

Answer 2

HEY ME TOO LOVE TIS SUGARY POPCRN
SUGAR COATED POPCORN
Ingredients:

1/2 Cup of popcorn seeds
1/2 Cup of granulated Sugar
1/4 Cup of Canola Oil (or Vegetable Oil)
Also Required:

1 Popcorn Popper
1 Metal Cooking Pan
Makes 16 Cups (4 servings) of delicious Sugar Popcorn
Directions:

Place the Schneiders's Stovetop Popcorn Popper on a heated stove with a high heat setting.
Pour the Canola Oil into the popcorn popper.
Add the popcorn seed and mix until each seed has been coated in hot oil (only a few turns)
Quickly add the sugar to popcorn mix. Do not allow the kernels to pop before adding the sugar.
Stir the entire at a regular pace (with the lid closed) until the popping subsides.
Quickly spread the coated popcorn onto the cooking pan and allow it to cool for a few minutes.
Once the popcorn has spread, break the pieces apart and place into a bowl for serving.

Answer 3

Here is a twist on your traditional popcorn balls. Hope u like!!!
Gooey Caramel PopcornPrep Time: 20 minutes
Cook Time: 20 min Yield: 12 popcorn balls
1 cup brown sugar, packed
1/2 cup water
1/2 cup light corn syrup
2 tablespoons unsalted butter
Pinch cream of tartar
1/2 (10-ounce) package marshmallows, about 4 cups
10 cups hot, salted popcorn, uncooked kernels removed

In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.

:)

Answer 4

You can make a sugar syrup with two parts water and one part sugar and cook until it boils....

More likely than not you are talking about kettle corn. You make this by heating oil and sugar together with a little salt in a large pot. When it is hot, you add the popcorn and stir like crazy until the corn is popped. The sugar and salt will have soaked into the corn so it will be sweet with a little salt kick.

Answer 5

Schneiders Popcorn Popper

Answer 6

1 pkg. (14 oz.) Caramels (about 50)
3 Tbsp. butter or margarine
12 cups air-popped popcorn



PREHEAT oven to 300°F. Place caramels, butter and 1 Tbsp. water in large heavy saucepan; cook on low heat until caramels are completely melted, stirring frequently. Place popcorn in a bowl, add caramel mixture; toss to evenly coat. Spread onto large greased baking sheet.
BAKE 10 min.; stir. Bake an additional 10 min. Spoon onto sheet of wax paper; cool completely. Break apart into clusters.