| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
Snacks, Kids |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Popped popcorn |
| 1 |
c |
Sugar |
| 1/2 |
c |
Light or dark corn syrup |
| 1/3 |
c |
Water |
| 1/4 |
c |
Butter/margarine |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROM: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!
1:161/202)
Keep popcorn warm in 200~ oven while preparing coating. In 2-quart
saucepan stir together sugar, corn syrup, water, butter and salt. Cook
over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until temperature reaches 270~ on a candy
thermometer or until a small amount dropped into very cold water separates
into threads which are hard but not brittle. Remove from heat. Add
vanilla; stir just enough to mix through hot syrup. Slowly pour over
popcorn, stirring to coat every kernel. Cool just enough to handle. With
greased hands, shape into balls.
VARIATION: Use almond, pepermint or other flavor extract instead of
vanilla. For colorful popcorn balls, stir a few drops of food coloring into
syrup before adding to popped popcorn. [ Jolly Time popcorn ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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