Christmas Popcorn Crunchies

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes about 14 popcorn balls

Ingredients: 12 cups popped corn (about 3/4 cup unpopped) 1-1/2 cups granulated sugar 1/3 cup water 1/3 cup corn syrup 2 tablespoons butter or margarine 1 teaspoon vanilla extract

Instructions: Preheat oven to 250°F. Grease large shallow roasting pan. Add popcorn. Keep warm in oven while making caramel mixture. Place sugar, water and corn syrup in heavy 2-quart saucepan. Stir over low heat until sugar has dissolved and mixture comes to a boil. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over low heat, without stirring, about 10 minutes or until thermometer registers 280°F. Occasionally wash down any sugar crystals that form on side of the pan using pastry brush dipped in warm water. Immediately remove from heat. Stir in butter and vanilla until smooth. Pour hot syrup mixture slowly over warm popcorn, turning to coat kernels evenly. Set aside until cool enough to handle but warm enough to shape. Butter hands. Working quickly, lightly press warm mixture into 2-inch balls. Cool completely. Store in airtight container. Tips: If making Popcorn Crunchies to eat, insert lollipop sticks while still warm; set aside to cool completely. Cover with decorative plastic wrap. If making Popcorn Crunchies for tree ornaments, cool balls completely and wrap each ball with enough decorative plastic wrap to pull wrap together at top. Secure with a ribbon which can be formed into a bow or a loop for hanging.

Source: DianasDesserts.com

Date: July 21, 2002

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