Back to Basics STIR CRAZY CORN POPPER Manuel D'instructions page 7

2 Qts Plain popcorn
¾ Cup Sugar
¾ Cup Packed brown sugar
½ Cup Light corn syrup
½ Cup Water
1 Tsp White vinegar
Butter or margarine
½ Cup
¼ Tsp Salt
1 Cup Dry roasted peanuts
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
Cook over low heat, stirring until the sugar dissolves. Increase the heat setting
to medium and cook syrup to 290°F (143°C) on a candy thermometer, stirring
frequently. Remove from heat and add peanuts. Pour over the popcorn, tossing
the corn to coat well. Spread mixture into a buttered 13x9x2 inch baking pan.
When cool, break into pieces.
4 Qts Plain popcorn
1 Cup Molasses
1 Cup Sugar
½ Tsp Salt
1 Cup Wheat germ
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat,
stirring until the sugar dissolves. Increase the heat setting to medium and cook
the syrup until it reaches 260°F (127°C) on a candy thermometer. In the
meantime, heat the wheat germ in a small skillet over low heat, stirring until
warm. When the syrup reaches 260°F (127°C), stir in the warm wheat germ.
Pour the syrup over the popcorn, tossing to coat evenly.
3. With buttered hands, shape the mixture into 14 to 16 orange-size balls. Allow
the balls to cool for 1 hour.
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Stir Crazy
Molasses Popcorn Balls
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