INGREDIENTS:1 cup of Sugar
1 cup of Light corn syrup
1 teaspoon of Cider vinegar
3 tb Butter or margarine
1 teaspoon of Vanilla
2 qt Popped, unseasoned popcorn
DIRECTIONS:
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;
(2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates;
12.4 milligrams cholesterol; 106.1 milligrams sodium
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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