Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Popped corn
1 c Sugar
1/2 c Corn sirup
1/4 c Water
1 tb Butter
1 t Salt
Put popped corn through coarse knife of food chopper.
Boil sugar, sirup, salt, and water to hard ball stage
(265 - 270 F). Add butter. Boil to hard crack stage
(285 - 290 F). Add popped corn;p stir until well
blended. Return to fire for a minute to loosen
mixture. Pour onto well-buttered baking sheet. Roll
with rolling pin as thin as possible. Cut in squares.
Grace Viall Gray, Glen Ellyn, IL.
