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Instructions |
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1.
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Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer.
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2.
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Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn.
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3.
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Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold.
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4.
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Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives.
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Makes about 50 pieces.
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