|8 cups||Popped corn|
|½ cup||Corn sirup|
Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter.
Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares. Grace Viall Gray, Glen Ellyn, IL.
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