1 From: shelley rodgers (jolly rodgers: the portuguese pirate! 1:16½02) keep popcorn warm in 200 °F oven while preparing coating. 2 In 2-quart saucepan stir together Sugar, corn syrup, water, butter and salt. 3 Cook over medium heat, stirring constantly, until mixture comes to a boil. 4 Continue cooking without stirring until temperature reaches 270 °F on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle. 5 Remove from heat. 6 Add vanilla; stir just enough to mix through hot syrup. 7 Slowly pour over popcorn, stirring to coat every kernel. 8 Cool just enough to handle. 9 With greased hands, shape into balls. 10 Variation: use almond, pepermint or other flavor extract instead of vanilla. 11 For colorful popcorn bal
| Attributes | Values |
|---|
| rdfs:label
| |
| rdfs:comment
| - 1 From: shelley rodgers (jolly rodgers: the portuguese pirate! 1:16½02) keep popcorn warm in 200 °F oven while preparing coating. 2 In 2-quart saucepan stir together Sugar, corn syrup, water, butter and salt. 3 Cook over medium heat, stirring constantly, until mixture comes to a boil. 4 Continue cooking without stirring until temperature reaches 270 °F on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle. 5 Remove from heat. 6 Add vanilla; stir just enough to mix through hot syrup. 7 Slowly pour over popcorn, stirring to coat every kernel. 8 Cool just enough to handle. 9 With greased hands, shape into balls. 10 Variation: use almond, pepermint or other flavor extract instead of vanilla. 11 For colorful popcorn bal
|
| dcterms:subject
| |
| abstract
| - 1 From: shelley rodgers (jolly rodgers: the portuguese pirate! 1:16½02) keep popcorn warm in 200 °F oven while preparing coating. 2 In 2-quart saucepan stir together Sugar, corn syrup, water, butter and salt. 3 Cook over medium heat, stirring constantly, until mixture comes to a boil. 4 Continue cooking without stirring until temperature reaches 270 °F on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle. 5 Remove from heat. 6 Add vanilla; stir just enough to mix through hot syrup. 7 Slowly pour over popcorn, stirring to coat every kernel. 8 Cool just enough to handle. 9 With greased hands, shape into balls. 10 Variation: use almond, pepermint or other flavor extract instead of vanilla. 11 For colorful popcorn balls, stir a few drops of food coloring into syrup before adding to popped popcorn. 12 [ jolly time popcorn ] ** -=> this comes from the bottom of the files of shelley rodgers <=-
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)