Old-Time Popcorn Balls Recipe

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Old-Time Popcorn Balls Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

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Old-Time Popcorn Balls

 

Ingredients

20 cup popcorn (1 cup unpopped)
2 cup sugar
1 cup water
1/2 cup light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp vanilla



 

Preparation

Preheat oven to 300. Remove all unpopped kernels from popped corn. Put
popcorn in a large roasting pan; keep warm in oven. Butter the sides
of a 2-quart saucepan. In it combine sugar, water, corn syrup,
vinegar, and salt. Cook to 270 deg (soft-crack stage), stirring
frequently (mixture should boil gently over entire surface). Remove
from heat; stir in vanilla. Slowly pour mixture over hot popcorn.
Stir just until mixed. Butter hands; using a buttered cup, sccop up
popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

 

 

Servings: 13

 

 

 

 


 

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