| 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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