Pop plain popcorn, and put the popped popcorn in a greased baking pan, and keep warm in a 250F oven while making syrup.
For syrup, butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, water, corn syrup and salt. Cook and stir over medium-high heat until the mixture boils, stirring to dissolve the sugar (about 6 minutes).
Reduce heat to medium, boiling at a moderate, steady rate, stirring occasionally, until a candy thermometer reaches 250F (about 20 minutes). A small amount dropped into very cold water will separate into threads which are hard but not brittle.
Remove saucepan from heat. Stir in vanilla. Add a few drops of food coloring, if desired. Pour the syrup mixture over hot popcorn and stir gently to coat all popcorn evenly.
Cool just enough to handle. With buttered hands, quickly shape the mixture into balls about 3 inches in diameter.
Wrap each ball in plastic wrap or cellophane.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 26.1mg||1 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 69g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 276
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