Yield: 6 Servings
Measure | Ingredient |
---|---|
8 cups | Popped corn |
1 cup | Sugar |
½ cup | Corn sirup |
¼ cup | Water |
1 tablespoon | Butter |
1 teaspoon | Salt |
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.