Recipe by carrie sheridan
this is real 50s food - great to give out to older kids for Halloween [i print out my name and address on labels before wrapping in saran wrap] rice krispie treats are great for the little kids -
Top Review by SandeeLynn
This was a really good recipe. We made these for a church festival and they sold out! I used 9 cups of popcorn per batch and they turned out slightly chewy, so I added a little more. Also, I heated the candy to 250 degrees (as directed) and they didn't turn out too hard at all. A good recipe. Thanks for posting!
- 7 -9 cups popped corn (preferably not microwave)
FOR DRIZZLY SAUCE
- 1 cup sugar
- 1⁄3 cup water
- 1⁄3 cup light corn syrup
- 1 teaspoon salt
- 1⁄4 cup butter
- 1 teaspoon vanilla
Directions See How It's Made
- Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
- Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
- This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
- Remove from heat.
- NOW stir in 1 tsp vanilla.
- Pour in a thin stream over the popped corn, stirring constantly to mix well.
- Shape into balls, if desired.