Preparation:
Keep popped pop corn warm in 200 degree F oven while preparing syrup. In 2 quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270 degrees F on a cany thermometer or until a small amount of wyrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over pop corn, stirring to coat every kernel. Cool just enough to handle. With greased hands, shape into balls. Makes 12 medium pop corn balls. |
