|
Enjoy this recipe from Everyday Comfort Food.
Submitted by: Megan Tkacik from New Castle, PA
6 qts. popped popcorn
2 c. sugar
1 c. corn syrup
1 T. butter
1/2 t. cream of tartar
1/2 t. baking soda
1 to 1-1/2 c. candy corn
Place popcorn in a large bowl. Heat sugar, corn syrup, butter and cream of tartar in a heavy saucepan to 270 degrees on a candy thermometer (hard-ball stage), remove from heat. Carefully stir in baking soda. Pour sugar mixture over popped popcorn, toss to coat. When just cool enough to handle, mix in candy corn and shape into 3 inch balls using buttered hands. Set aside to cool completely. Wrap individually in plastic wrap or cellophane, store in an airtight container. Makes 16. | |
|
|
Place popcorn in a large bowl. Heat sugar, corn syrup, butter and cream of tartar in a heavy saucepan to 270 degrees on a candy thermometer (hard-ball stage), remove from heat. Carefully stir in baking soda. Pour sugar mixture over popped popcorn, toss to coat. When just cool enough to handle, mix in candy corn and shape into 3 inch balls using buttered hands. Set aside to cool completely. Wrap individually in plastic wrap or cellophane, store in an airtight container. Makes 16. |
|
|