| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Christmas, Snacks | 12 | Servings | |
INGREDIENTS
| 1 | c | Granulated sugar |
| 3/4 | c | Water |
| 1/4 | c | Light corn syrup |
| 1/2 | ts | Vinegar |
| Food coloring (optional) | ||
| 6 | c | Popped corn |
INSTRUCTIONS
In saucepan, combine sugar, water, corn syrup and vinegar; bring to boil. Cover and cook for 3 minutes until steam washes down side of pan. Uncover and cook, without stirring, until syrup reaches soft-crack stage (290°F/140°C on candy thermometer.) Remove from heat and stir in food coloring (if using). Pour immediately over popcorn; stir gently with wooden spoon to coat. With buttered hands, gently press popcorn in small balls (mixture will be very hot.) If mixture cools and becomes too hard to shape, warm in 350°F oven until pliable. Let cool on waxed paper. Wrap balls in colored cellophane or clear plastic wrap. Tie with colored string. Makes about 12 balls. Note* Easy-to-make popcorn balls are always popular with kids, especially when wrapped in squares of colored cellophane with name tags and bows. Arrange the balls in a wreath shape. Source: Canadian Living Merry Christmas Cookbook. Typed in MMFormat by Cindy Hartlin. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Nov 29, 1999
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