Pink Peony Popcorn Balls (after The Warm Winter Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Good, Living | 6 | Servings | ||
INGREDIENTS
| 100 | g | Popcorn kernels |
| 100 | g | Dried cranberries |
| 300 | g | Caster sugar |
| 5 | T | Light corn syrup or golden |
| syrup | ||
| 1/4 | t | Salt |
| 1/2 | t | White wine vinegar |
| 1 | Red food colouring, 1 to 2 |
INSTRUCTIONS
Place the popcorn kernels in a large saucepan with a little oil and put on a gentle heat. 2 Cover with a tight fitting lid and heat until you begin to hear popping. Shaking the pan regularly, leave until the popping dies down. Remove and cool. 3 Combine the sugar, 6fl oz water, corn syrup, salt and vinegar in a small, heavy pan. Set the saucepan over a high heat and bring the mixture to the boil. Insert a sugar thermometer and cook until the mix reaches 290c, after about 15 minutes. 4 Add the food colouring and stir until the desired colour is reached. Remove from the heat. Pour the hot syrup over the cranberry and popcorn mix and stir with a wooden spoon until well coated. 5 Working quickly, form a 21/2" diameter ball with your hands. Put the ball on parchment paper to cool completely and repeat with all the mix. Store in an airtight container for upto two days. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.9mg
Potassium: 56.2mg
Carbohydrates: 24.9g
Fiber: 3.1g
Sugar: <1g
Protein: 1.8g