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Catholic Recipe: Popcorn Balls

    INGREDIENTS

  • 3 quarts popped corn
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 2 Tablespoons butter or margarine
  • Details

  • Yield: 12 balls
  • Prep Time: 1/2 hour
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Popcorn balls are a universal favorite. Try the variations: Chocolate Popcorn Balls, Peppermint Popcorn Balls, Spicy Popcorn Balls or Polka Dot Popcorn.

DIRECTIONS

Place popped corn in large bowl; set aside. Combine sugar, corn syrup, water, and butter or margarine in saucepan. Place over low heat; stir until sugar is dissolved. Cook over medium heat to 270° or until a small amount of syrup dropped in cold water separates into threads that are hard but not brittle. Pour syrup over popped corn; toss lightly. Shape into balls with lightly buttered hands. Makes approximately 12 popcorn balls.

Chocolate Popcorn Balls: Follow basic recipe, adding 1/2 package semisweet chocolate pieces to sugar-corn syrup mixture.

Peppermint Popcorn Balls: Follow basic recipe, adding 1/4 teaspoon peppermint flavoring and few drops pink food coloring to syrup just before pouring over popcorn.

Spicy Popcorn Balls: Follow basic recipe, adding few drops oil of cloves and few drops red food coloring just before pouring over popcorn.

Polka Dot Popcorn Balls: Follow basic recipe, adding 1/2 cup raisins and 1/2 cup peanuts to popped corn before adding syrup.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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