cup un-popped popcorn
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. vanilla
2 to 4 drops food coloring, optional
Pop popcorn and remove
all un-popped kernels. Place popcorn on a greased 17x12x2 inch baking
pan. Keep popcorn warm in a 300° F oven while making syrup.
Butter the sides of a heavy 1-1/2-quart saucepan. Combine sugar, corn
syrup and water in the saucepan. Cook over medium-high heat until mixture
boils, stirring to dissolve sugar.
Clip a candy thermometer to side of pan and reduce heat to medium. Continue
boiling at a moderate rate until thermometer registers 300 degree F (hard-crack
stage), stirring occasionally (about 25 to 30 minutes). Remove thermometer
and saucepan from heat. Stir in vanilla and food coloring, slowly.
Pour syrup in a thin
stream over hot popcorn, stir gently to coat. Cool. Using gloved hands,
break into pieces. Store tightly covered or in plastic bags.
Per serving: 122 calories
0g total fat