Popcorn Balls (Anderson) Recipe

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Popcorn Balls (Anderson) 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.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

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Popcorn Balls (Anderson)

 

Ingredients

1 cup sugar
1 cup light corn syrup
1 tsp cider vinegar
3 tbsp butter or margarine
1 tsp vanilla
2 qt popped, unseasoned popcorn



 

Preparation

From "The New Doubleday Cookbook" by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260'F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

 

 

Servings: 8

 

 

 

 


 

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