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INGREDIENTS FOR 6 SERVINGS
8 cups Popped Popcorn 1/2 cup Corn syrup
1/2 cup Light Molasses 3/4 cup Butter
1/2 teaspoon Salt
PREPARATION
Cook 1/2 cup light molasses with 1/2 cup corn syrup until your candy
thermometer reaches hard crack stage, about 270 degrees. Stir in
butter and salt. (I only let my thermometer get to 250, it was starting
to burn so temp may vary due to climate and altitude). Have the
popcorn popped and in a bowl. Slowly pour in the mixture over the
popcorn and stir with a wooden spoon. Coat all the popcorn.
Now the fun part, butter up your hands!
IMPORTANT!
Wait until the mixture cools a bit so you don't burn your hands.
It will be very hot when you pour it in, take some time to mix
it all up well to let it cool a bit. Butter your hands lightly and
shape the popcorn into balls. Make them the size you want. Set them
on wax paper and let them harden.
SERVING & STORAGE
Just in case you have some left over, wrap the ones you don't eat
with wax paper. And if you are handing these out as treats, wrap
them as well. If you want the kids to eat them at the door, just
set them on a plate and watch them disappear!
Source: Halloween
Kitchen
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