| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | qt | Popped popcorn |
| 1 | c | Plain yogurt |
| 1 | c | Brown sugar |
| 1/3 | c | Light corn syrup |
INSTRUCTIONS
I just found a great site for popcorn recipes if anyone else is interested: http://www.popcorn.org/rcindex.htm Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat. Yield: 2 1/2 quarts. Copyright © 1996 Popcorn Institute, Chicago IL Posted to EAT-L Digest by "Kando, Regina" <rkando@JHANCOCK.COM> on Feb 19, 1998
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