5 Quarts Popcorn, Popped 1/2 Cup Light Corn Syrup 2 Cups Sugar 1 Teaspoon Vinegar 1 1/2 Cup Water 1 Teaspoon Vanilla 1/3 Teaspoon Salt
Keep popcorn hot and crisp in slow oven (300-325 degrees). Cook sugar, water, salt, and corn syrup to very hard ball stage (256 degrees). Add vinegar and vanilla; cook to light crack stage (270 degrees). Slowly pour over popcorn; stir well to coat every kernel. Press into balls. Use fat on hands, if necessary. Makes 20 popcorn balls.
1946 Recipe - Jean Hansen
"These were a big hit among the kids at Christmas; I use to make them every year." - Jean Hansen
"Growing up, these were a holiday treat." - Calla Ferre
"Growing up, these were a holiday treat." - Calla Ferre
