Old fashioned popcorn balls

10 Servings

Ingredients

Quantity Ingredient
2 quarts Popped corn
1 cup Karo light or dark corn syrup
1 cup Firmly packed dark brown sugar
¼ cup Water
1 teaspoon White vinegar
2 tablespoons Margarine
2 tblsp of the water.

Directions

Servings: 10

Place the popped corn in a large greased bowl or pan. In a heavy 2 qt saucepan, stir together corn syrup, sugar, water and vinegar.

Stirring constantly, cook over medium heat until mixture boils.

Continue cooking, stirring occasionally, until temperature reaches 260 degrees on a candy thermometer or until a small amount of mixture dropped in very cold water forms a ball hard enough to hold its shape, yet plastic. Remove from heat; stir in margarine. Slowly pour over popcorn, stirring to coat well.

When cool enough to handle, yet still quite warm, quicly shape into balls with well-buttered or oiled hands. Wrap individually in plastic wrap. Makes about 10 3 inch balls.

** Option ** Substitute 2 Tblsp of praline liqueur for

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