| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 20 | Servings | ||
INGREDIENTS
| 5 | qt | Popped popcorn |
| 2 | c | Sugar |
| 1/2 | c | White corn syrup |
| 1/3 | ts | Salt |
| 1 1/2 | c | Water |
| 1 | tb | Vanilla extract |
INSTRUCTIONS
Discard any grains of the corn that are not tender, and put the perfect kernels in a large pan. Combine sugar, corn syrup, salt, and water in a saucepan, stir until well mixed, and then bring to boil. Boil without stirring to 260° or until candy threads from the spoon. Add va nilla. Remove from heat and pour slowly over corn, stirring and turning it with a spoon so every kernel will be coated with syrup. Make the sugared corn into balls and wrap in waxed paper. Yield: about 20 balls. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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