This recipe is free of common food allergens and contains no dairy, soy, nuts, or peanuts. It is simple to make if you have a candy thermometer.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 1-cup servings
Ingredients:
- 6 cups of popcorn (popped)
- 1 1/2 Tablespoons canola oil
- 1 1/2 cups sugar
- 1/4 cup water
- 1 teaspoon salt
Preparation:
Line a baking sheet with waxed paper. Pour popcorn into a large mixing bowl.
Combine all ingredients in a heavy saucepan. Heat on medium, stirring to mix.
When the mixture comes to a boil, stop stirring. Gently wash down the sides of the pan with a pastry brush dipped in water to remove any sugar crystals that have formed.
Continue to boil until mixture reaches 320 degrees, the caramel stage. Use an instant-read candy thermometer.
Remove from heat and pour over popcorn, stirring with a large spoon. Allow to cool slightly, then dump out popcorn onto waxed paper to continue cooling.
To make popcorn balls: Work quickly before popcorn has cooled. Use greased hands (ouch) or a mold to shape popcorn into balls. Press popcorn together tightly, and set on waxed paper to cool.
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