“These were a big hit among the kids at Christmas; I use to make them every year.” – Jean Hansen
“Growing up, these were a holiday treat.” – Calla Ferre
- 5 Quarts Popcorn Popped
- 2 Cups Sugar
- 1 1/2 Cup Water
- 1/3 Teaspoon Salt
- 1/2 Cup Light Corn Syrup
- 1 Teaspoon Vinegar
- 1 Teaspoon Vanilla
- Keep popcorn hot and crisp in slow oven (300-325 degrees).
- Cook sugar, water, salt, and corn syrup to very hard ball stage (256 degrees). Add vinegar and vanilla; cook to light crack stage (270 degrees). Slowly pour over popcorn; stir well to coat every kernel.
- Press into balls. Use fat on hands, if necessary. Makes 20 popcorn balls.
1946 Recipe – Jean Hansen