| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
White sugar |
| 1 1/2 |
c |
Light corn syrup |
| 2 |
ts |
Cider vinegar |
| 2 |
ts |
Vanilla |
| 5 |
tb |
Unsalted butter |
| 10 |
c |
Popped popcorn, salted or unsalted as preferred (up to 12) |
INSTRUCTIONS
In a saucepan combine sugar, corn syrup, and vinegar. Attach a candy
thermometer to the side of the saucepan making sure that the bulb is
submerged but not touching the bottom. Cook the mixture over medium high
heat, stirring until sugar dissolves. Continue to cook, uncovered, without
stirring until the temperature registers 260 F, or alternatively, until a
hard ball forms when a bit of the mixture is dropped in cold water. Remove
pan from heat and stir in vanilla and 4 tablespoons butter.
Pour mixture over popcorn in a large buttered bowl and stir to coat. Use
remaining butter to coat hands and shape the popcorn into balls and
transfer to a parchment or wax paper-lined sheet pan. When the balls have
hardened, individually wrap them in plastic wrap, colored plastic gift wrap
or wax paper and secure ends with colorful ribbon.
Yield: 1 dozen 2" ball
Recipe By : COOKING LIVE SHOW #CL8747
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 10:03:35 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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