that got me to thinking of how people used to hand them out
to trick-or-treaters. The more I thought about this the more I
wanted to make some for my family.
a few delicious little puffs while your syrup cooks to perfection...
You will need a candy thermometer plus a heavy and trustworthy
saucepan. Word of caution watch that thermometer-it takes quite a
while for the syrup to get to soft ball stage but whoo hoo then it
really takes off! Not fun to work with hot syrup that is overcooked.
adapted from Paula Deen
You will need an oversized bowl to mix popped corn and cooked syrup mixture together. Butter for your hands to shape the popcorn balls and parchment paper to place popcorn balls on.
2 cups sugar
1 1/3 cups water
1/2 cup light Karo syrup
1 tsp white vinegar
1/4 tsp salt
11/1 tsp vanilla
Food coloring (optional)
3 bags popped microwave popcorn
If you would like your popcorn balls to be colored, just add a few drops of food coloring to the syrup when you add the vanilla.
In a medium saucepan combine sugar, water, Karo syrup,
vinegar and salt. Stir all ingredients together and cook over medium-
high heat until the syrup reaches hard ball stage on candy
thermometer. Stir in vanilla and pour mixture over popped corn toss
gently to coat. When mixture seems to be cool enough to handle-
butter hands then shape popcorn into balls moving quickly before
the syrup sets. Cool completely until they are set up nicely.
That's it-they are done, they are delicious and they are ready to be
wrapped up in your favorite treat bag or a plain baggie will do.
Final step deliver them to your family, friends or a Fall Festival and
be sure to save a couple for yourself!
Please Join Me~
Inside BruCrew Life
This Gal Cooks