8c. popped corn
11/3c. white sugar
1/2c. corn syrup
1-1/2 tsp. cream of tartar
Combine sugar, butter and syrup with cream of tartar and cook until mixture
reaches hard ball stage, 250F on a candy thermometer.
Pour over popped corn that is in a large bowl.
Mix with buttered forks until popcorn is completely
With buttered hands, form quickly into balls.
Place on a cookie sheet to cool.
Then wrap in plastic wrap.
Pairs Well With
Reprinted from Celi-Yak News - Fall 2009
(a good Halloween treat)