| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 20 |
c |
Popcorn (1 cup unpopped) |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
| 1/2 |
c |
Light corn syrup |
| 1 |
ts |
Vinegar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
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, scoop up popcorn mixture. Shape with buttered hands
into 2-1/2 to 3-inch balls.
Posted to Bakery-Shoppe Digest V1 #254 by Shelley Sparks
<ssparks@mailbox.arn.net> on Sep 20, 1997
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