Matt & Libby show how to make another delicious appetizer ahead of Sunday's big game.
Caramel Corn
24 c. popcorn (sort out unpopped kernals)
¾ c. Sugar
¾ c. Brown Sugar
½ c. light Corn Syrup
½ c. Water
1 tea. White Vinegar
¼ tea. Salt
¾ c. Butter
Combine all ingredients except the butter in a large saucepan. Bring to a boil over medium heat stirring constantly. Cook to soft ball stage if using a candy thermometer. If you do not have a candy thermometer, it is done when the liquid is dropped in ice water, it becomes a malleable solid. Take off heat immediately and stir in butter. Pour over popcorn and stir until evenly covered.
