|¼ cup||White corn syrup|
|1 ounce||Unsweetened chocolate|
|½ cup||Corn, popped|
|1 cup||Roasted peanuts|
In a heavy saucepan put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280 degrees on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
From: White Cat Popcorn recipe booklet Posted by: Debbie Carlson - Cooking Echo
From: Debbie Carlson Date: 10-01-93 Submitted By BARRY WEINSTEIN On 03-14-95
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