| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, Desserts | 13 | Servings | ||
INGREDIENTS
| 20 | c | Popcorn, 1 cup unpopped |
| 2 | c | Sugar |
| 1 | c | Water |
| 1/2 | c | Light corn syrup |
| 1 | t | Vinegar |
| 1/2 | t | Salt |
| 1 | t | Vanilla |
| 71511 | 53, GT Cookbook echo moderator at net/node 004/005 |
INSTRUCTIONS
Preheat oven to 300. Remove all unpopped kernels from popped corn. Put popcorn in a large roasting pan; keep warm in oven. Butter the sides of a 2-quart saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270 deg (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just until mixed. Butter hands; using a buttered cup, sccop up popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 98.5mg
Potassium: 1.6mg
Carbohydrates: 40.9g
Fiber: 0g
Sugar: 34.3g
Protein: <1g