Ingredients
2 qt popped popcorn
1 cup sugar
1/2 cup light or dark corn syrup
1/3 cup water
1/4 cup butter/margarine
1/2 tsp salt
1 tsp vanilla
Directions
FROM: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!
1:161/202)
Keep popcorn warm in 200~ oven while preparing coating. 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~ on a candy thermometer or until a small amount 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 popcorn, stirring to coat every kernel. Cool
just enough to handle. With greased hands, shape into balls.
VARIATION: Use almond, pepermint or other flavor extract instead of
vanilla. For colorful popcorn balls, stir a few drops of food
coloring into syrup before adding to popped popcorn. [ Jolly Time
popcorn ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
Servings: 6 servings
Popcorn Balls (Rodgers) Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
It is possible to track the history of meal recipes far back into ancient history, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, mostly, these early records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius tells us how the ancient Romans used many aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and dill. For the decades that followed, the rich and powerful families of the West strove to offer the most exotic meals, and as a result the best chefs and their recipes were much in demand. However, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing popular recipes of the day. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Popcorn Balls (Rodgers) recipe.
