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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've been looking for this recipe for years, as I'd lost it. Direct from the Lorann Candy oil site. All times are approximate as I really don't remember, but I'll be making this over the weekends again. Ingredients:
4 quarts popped corn |
1 1/2 cups granulated sugar |
1/2 cup light corn syrup |
2 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon cream of tartar |
1 teaspoon baking soda |
1 teaspoon lorann gourmet flavoring (any flavor, flavor amount can be increased as desired) |
lorann liquid food coloring (as desired) |
Directions:
1. Keep freshly-popped corn warm in large baking pan in 200°F oven.
2. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
3. Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.
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