Popcorn balls (rodgers)

6 Servings

Ingredients

Quantity Ingredient
2 quarts Popped popcorn
1 cup Sugar
½ cup Light or dark corn syrup
⅓ cup Water
¼ cup Butter/margarine
½ teaspoon Salt
1 teaspoon Vanilla

Directions

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 <=-

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