1 lb. margarine
1 c. light corn syrup
2 tsp. salt
2 tsp. soda
2 tsp. vanilla
6 poppers popped corn*
Melt butter, add sugar, corn syrup and salt. Bring to
boil, stirring. Boil 5 minutes without stirring. Use candy
thermometer. Bring to hard ball stage. Remove from heat, add
vanilla and soda. Pour syrup over corn and mix well, then into
shallow pans and bake at 250 degrees for 1 hour, stirring at 15 minute
intervals. Break apart and store in airtight containers.
Yields 18 quarts.
Note: I use the popper that you shake on the stove.
Pour popped corn on large working area. Let unpopped
grains go to bottom, sort.
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