Popcorn Balls (withey)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Popping corn |
| 2 | c | Light brown sugar |
| 2/3 | c | White Karo syrup |
| 2/3 | c | Boiling water |
| 2 | T | Vinegar |
| 2 | t | Cream of tartar |
| 2 | T | Margarine or butter, melted |
| 1/8 | t | Baking soda |
| 2 | t | Vanilla |
INSTRUCTIONS
Pop the corn and place in a large pan. Combine sugar, syrup, water and vinegar in saucepan; heat to boiling and add cream of tartar. Boil to soft ball crack stage (275-280F). Remove from heat and add margarine or butter, baking soda and vanilla. Mix well before pouring over the popped corn. Form into balls. Wrap balls in waxed paper to store. Sent by Pat Hanneman; Recipe provided by Liz Caesar <www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Cook and Tell: Betty Withey of Riverside, CA Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 200
Total Fat: 22.7g
Cholesterol: 3.4mg
Sodium: 346.8mg
Potassium: 1021.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.1g
Protein: <1g