Yield: 4 Servings
|2 cups||Granulated Sugar|
|1 cup||Brown Sugar|
|¾ cup||Corn Syrup|
|1½ cup||Black Walnuts; (or any desired nut)|
Place sugar, syrup and water in a saucepan and stir until the sugar is dissolved. Cook to 240 degrees or until a drop in cold water will form a soft ball. Add the butter and cook to 248 degrees when a drop in cold water should make a hard ball. Crisp nuts and popcorn in a slow oven. Pour the syrup lightly over the corn and nuts, turning the mass with a wooden spoon.
Grease hands with vegetable oil and when mixture cools enough to handle, shape the corn into oblong corn cob forms. Wrap in green waxed paper, twirling the paper at the tip end, then fringe fine (with scissors) like corn silk.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 16, 1998