| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Desserts |
12 |
Servings |
INGREDIENTS
| 4 |
qt |
Popped corn |
| 2 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Water |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Butter a large bowl, place the popcorn in it and set in a warm oven (110 to
120 degrees). Line a counter top with waxed paper or foil. Bring sugar,
syrup and water to boil. Wash down sides with a pastry brush dipped in
water to avoid sugar granules. Cook to hard ball stage (264 to 270
degrees). Remove from heat and add vanilla. Poor mixture over popcorn,
mixing with a wooden spoon. Butter (or oil) your hands. As soon as the
mixture is cool enough to handle, shape it into 12 balls and set on the
waxed paper. When cool, store in an air tight container to keep them from
becoming soggy, or wrap them individually in plastic wrap.
IDEAS: Sometimes I add 1/4 teaspoon of almond extract for a different
flavor. I've also used colored popcorn.
Recipe by: James Beard - James Beard's American Cookery Posted to MC-Recipe
Digest V1 #563 by Barbara Zack <bzack@gnt.net> on Apr 12, 1997
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