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 <=- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 68.9mg||2 %|
|Potassium 42.6mg||1 %|
|Total Carbohydrate 124g||36 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 122.5g|
|Protein 1.3g||2 %|
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Calories per serving: 555
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