Pink peony popcorn balls (after the warm winter salad)

6 servings

Ingredients

Quantity Ingredient
100 grams Popcorn kernels
100 grams Dried cranberries
300 grams Caster sugar
5 tablespoons Light corn syrup or golden syrup
¼ teaspoon Salt
½ teaspoon White wine vinegar
1 drop Red food colouring; (1 to 2)

Directions

1 Place the popcorn kernels in a large saucepan with a little oil and put on a gentle heat.

2 Cover with a tight fitting lid and heat until you begin to hear popping.

Shaking the pan regularly, leave until the popping dies down. Remove and cool.

3 Combine the sugar, 6fl oz water, corn syrup, salt and vinegar in a small, heavy pan. Set the saucepan over a high heat and bring the mixture to the boil. Insert a sugar thermometer and cook until the mix reaches 290c, after about 15 minutes.

4 Add the food colouring and stir until the desired colour is reached.

Remove from the heat. Pour the hot syrup over the cranberry and popcorn mix and stir with a wooden spoon until well coated.

5 Working quickly, form a 21/2" diameter ball with your hands. Put the ball on parchment paper to cool completely and repeat with all the mix. Store in an airtight container for upto two days.

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Recipe by: Good Living

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