Yield: 8 Servings
|1 cup||Light corn syrup|
|1 teaspoon||Cider vinegar|
|3 tablespoons||Butter or margarine|
|2 quarts||Popped, unseasoned popcorn|
From "The New Doubleday Cookbook" by Jean Anderson.
Place sugar, corn syrup and vinegar in a heavy saucepan.
Insert candy thermometer and heat and stir over moderately high heat until sugar dissolves.
Cook, uncovered, without stirring to 260'F. or until a drop of syrup forms a hard ball in cold water.
Remove from the heat, mix in butter and vanilla. Pour over popcorn in a large bowl and stir quickly so all pieces are coated.
With buttered hands, scoop up and shape into large or small balls.
Cool on waved paper or plastic food wrap. Serves 8.
Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat; (2⅘ grams saturated fat); 1.0 gram protein; 5⅘ grams carbohydrates; 12⅖ milligrams cholesterol; 106⅒ milligrams sodium.