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- 2 quart Popped popcorn
- 1 cup Sugar
- 1/2 cup Light or dark corn syrup
- 1/3 cup water
- 1/4 cup butter/margarine
- 1/2 tsp salt
- 1 tsp vanilla
1 From: shelley rodgers (jolly rodgers: the portuguese pirate! 1:16½02) keep popcorn warm in 200 °F oven while preparing coating. 2 In 2-quart saucepan stir together Sugar, corn syrup, water, butter and salt. 3 Cook over medium heat, stirring constantly, until mixture comes to a boil. 4 Continue cooking without stirring until temperature reaches 270 °F on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle. 5 Remove from heat. 6 Add vanilla; stir just enough to mix through hot syrup. 7 Slowly pour over popcorn, stirring to coat every kernel. 8 Cool just enough to handle. 9 With greased hands, shape into balls. 10 Variation: use almond, pepermint or other flavor extract instead of vanilla. 11 For colorful popcorn balls, stir a few drops of food coloring into syrup before adding to popped popcorn. 12 [ jolly time popcorn ] ** -=> this comes from the bottom of the files of shelley rodgers <=-