Pink peony popcorn balls (after the warm winter salad)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Popcorn kernels |
| 100 | grams | Dried cranberries |
| 300 | grams | Caster sugar |
| 5 | tablespoons | Light corn syrup or golden syrup |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | White wine vinegar |
| 1 | drop | Red food colouring; (1 to 2) |
Directions
1 Place the popcorn kernels in a large saucepan with a little oil and put on a gentle heat.
2 Cover with a tight fitting lid and heat until you begin to hear popping.
Shaking the pan regularly, leave until the popping dies down. Remove and cool.
3 Combine the sugar, 6fl oz water, corn syrup, salt and vinegar in a small, heavy pan. Set the saucepan over a high heat and bring the mixture to the boil. Insert a sugar thermometer and cook until the mix reaches 290c, after about 15 minutes.
4 Add the food colouring and stir until the desired colour is reached.
Remove from the heat. Pour the hot syrup over the cranberry and popcorn mix and stir with a wooden spoon until well coated.
5 Working quickly, form a 21/2" diameter ball with your hands. Put the ball on parchment paper to cool completely and repeat with all the mix. Store in an airtight container for upto two days.
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Recipe by: Good Living
Converted by MM_Buster v2.0l.