Place sugar, syrup and water in a saucepan and stir until the sugar is
dissolved. Cook to 240 degrees or until a drop in cold water will form a
soft ball. Add the butter and cook to 248 degrees when a drop in cold water
should make a hard ball. Crisp nuts and popcorn in a slow oven. Pour the
syrup lightly over the corn and nuts, turning the mass with a wooden spoon.
Grease hands with vegetable oil and when mixture cools enough to handle,
shape the corn into oblong corn cob forms. Wrap in green waxed paper,
twirling the paper at the tip end, then fringe fine (with scissors) like
corn silk.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 16, 1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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