Preparation:
In a large heavy saucepan, combine corn syrup, sugar, vinegar, water, and salt. Bring to a boil and cook over medium-high heat, stirring occasionally, until mixture reaches 230 degrees F on a candy thermometer. Stir in butter and continue cooking, stirring occassionally, until mixture reaches 260 degrees F.
Remove from heat and stir in vanilla extract and soda. Place popcorn in a large bowl. Pour syrup over popcorn; stir to coat completely. Quickly add marshmallows, peanuts, butterscotch morsels, and chocolate morsels. Stir well. Using buttered hands to prevent sticking, quickly form mixture into small balls. Cool on a sheet of aluminum foil.
Wrap each ball in plastic wrap; will keep for up to 1 week.
makes about 16 3-inch balls |
