Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Popcorn | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 quart Popped popcorn
- 1 cup Sugar
- 1/2 cup Light or dark corn syrup
- 1/3 cup Water
- 1/4 cup Butter/margarine
- 1/2 tsp Salt
- 1 tsp Vanilla
- =
Directions
1 From: shelley rodgers (jolly rodgers: the portuguese pirate! 1:16½02) keep popcorn warm in 200°F oven while preparing coating.
2 In 2-quart saucepan stir together sugar, corn syrup, water, butter and salt.
3 Cook over medium heat, stirring constantly, until mixture comes to a boil.
4 Continue cooking without stirring until temperature reaches 270°F on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle.
5 Remove from heat.
6 Add vanilla; stir just enough to mix through hot syrup.
7 Slowly pour over popcorn, stirring to coat every kernel.
8 Cool just enough to handle.
9 With greased hands, shape into balls.
10 Variation: use almond, pepermint or other flavor extract instead of vanilla.
11 For colorful popcorn balls, stir a few drops of food coloring into syrup before adding to popped popcorn.
12 [ jolly time popcorn ] ** -=> this comes from the bottom of the files of shelley rodgers <=-