This was one of my mom's favorite treats and she made it frequently. After her death my dad continued making it and often gave it as his Christmas gift to neighbors.
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Grandma Betty's Popcorn Crisp
Source: Betty Peterson who got it from her friend Glenneth Wilson
These temperatures are for sea level but I imagine my mother adjusted for altitudes in her various homes. For every 1,000 feet feet above sea level, reduce your target temperature by 2 degrees Fahrenheit.
1/2 pd. popcorn
1 1/2 c granulated sugar
1/2 c plus 1 T white Karo syrup
3/4 c water
1 c raw Spanish peanuts
1 t salt
1 t baking soda
1 t vanilla
1 cube (1/2 c) melted butter, kept warm
Pop the corn and place it in a large kettle or roasting pan in a warm oven (275F) so both the popcorn and the pot will be warm when the syrup is ready.
Mix the sugar, corn syrup and water and cook to 231F and add peanuts. Cook to 281 degrees and add salt. Cook to 291 degrees and the syrup is golden brown. Remove from the heat and add the butter, soda and vanilla stirring well.
Moving quickly, but carefully, pull the kettle of popcorn out of the oven and scrape all of the hot syrup into the corn and stir well until all the popcorn is lightly coated. Pour out onto 2 baking sheets and spread out to cool.
Alternatively, this may be made into popcorn balls but you'll need to butter your hands, and work fast. You may consider wearing gloves.
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