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Add a photoServings: 12
Ingredients
- 5 quart Popped popcorn, hot
- 2 c. Sugar
- 1/2 c. Light corn syrup
- 1 1/2 c. Water
- 1 tsp Vinegar
- 1/2 tsp Salt
- 1 tsp Vanilla
Directions
- Keep corn warm & crisp in slow oven (300 F). Boil sugar, syrup, water and salt till 254 - 260 F. Add in vanilla and vinegar and boil to 264 F. Food coloring can be added at this point. Slowly pour over corn, stirring well so every kernel is coated. Press into balls and let cold till hard. Wrap in plastic wrap.
- Mary was a spinster neighbor when I was a child who had to be the youngest woman I have ever know and the best substitute grandmother a child could have ever wished for. She knew which her mother had been making this recipe as far back as 1880.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 241 | |
| Calories from Fat 36 | 15% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 1.26g | |
| Cholesterol 1mg | 0% |
| Sodium 210mg | 9% |
| Potassium 31mg | 1% |
| Total Carbs 51.71g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 37.22g | 25% |
| Protein 1.16g | 2% |
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