Ingredientes para Grandpa Higginbottom's Popcorn Balls
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Cómo preparar Grandpa Higginbottom's Popcorn Balls
- In a large saucepan, combine 1 cup white sugar, 1/2 cup light corn syrup, 1/4 cup water, and 1/4 cup white vinegar.
- Cook over medium-high heat, stirring constantly, until the mixture reaches the hard-crack stage (300°F on a candy thermometer). To test, drop a small amount into a glass of ice water; it should form a hard, brittle ball.
- Remove from heat and immediately stir in 1/2 cup (1 stick) unsalted butter and 1 teaspoon pure vanilla extract.
- Prepare your workspace: Cover a large table with newspaper and have several bowls of ice water readily available.
- Pour the hot candy mixture over 2 large brown paper bags (approximately 10 quarts) of popped popcorn in a very large bowl.
- Using a large wooden spoon, gently but thoroughly stir the mixture to coat all the popcorn.
- Lightly butter your hands.
- Working quickly (the mixture cools fast!), form the popcorn into 2-inch balls. Have a bowl of ice water nearby in case you accidentally get burned.
- If you burn your hand, immediately submerge it in ice water.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
1g
Carbs
5g
