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
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
