3/4 cup un-popped popcorn
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. Vanilla
2 to 4 drops food coloring, optional
Salt, optional
1. Pop popcorn and remove all un-popped kernels.
2. Place popcorn on a greased 17x12x2-inch baking pan.
3. Keep popcorn warm in a 300 degree F oven while making syrup.
4. Syrup mixture; butter the sides of a heavy 1-1/2-quart sauce pan.
5. Combine sugar, corn syrup and water in the saucepan.
6. Cook over medium-high heat until mixture boils, stirring to dissolve sugar.
7. Clip a candy thermometer to side of pan and reduce heat to medium.
8. Continue boiling at a moderate rate until thermometer registers 300 degree F
(hard-crack stage), stirring occasionally (about 25 to 30 minutes).
9. Remove thermometer and saucepan from heat.
10. Stir in vanilla and food coloring, slowly.
11. Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool.
12. Using gloved hands, break into pieces.
13. Store tightly covered or in plastic bags.
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. Vanilla
2 to 4 drops food coloring, optional
Salt, optional
1. Pop popcorn and remove all un-popped kernels.
2. Place popcorn on a greased 17x12x2-inch baking pan.
3. Keep popcorn warm in a 300 degree F oven while making syrup.
4. Syrup mixture; butter the sides of a heavy 1-1/2-quart sauce pan.
5. Combine sugar, corn syrup and water in the saucepan.
6. Cook over medium-high heat until mixture boils, stirring to dissolve sugar.
7. Clip a candy thermometer to side of pan and reduce heat to medium.
8. Continue boiling at a moderate rate until thermometer registers 300 degree F
(hard-crack stage), stirring occasionally (about 25 to 30 minutes).
9. Remove thermometer and saucepan from heat.
10. Stir in vanilla and food coloring, slowly.
11. Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool.
12. Using gloved hands, break into pieces.
13. Store tightly covered or in plastic bags.
Little Leakers
Candied Kernels