Last weekend, my mom and I saw the movie Julie and Julia. When we left the theater, we were inspired (and really really hungry. Did you see that raspberry creme?).
We’ve decided to do a Julie and Julia sort of project ourselves. My grandma was an excellent baker (and cook), and she has left behind countless fabulous recipes. We’re going to try to do one of her recipes every week, and post them up here. This week’s recipe is her popcorn ball recipe, adapted from the Betty Crocker recipe from the classic cookbook printed in the 1960s.
These popcorn balls are DELICIOUS. Sweet, sticky, yummy. =)
The original recipe is below:
Grandma’s Homemade Popcorn Balls
pre-adaptation, from Betty Crocker’s Cookbook
18 c. popped popcorn
1 c. granulated sugar
1/3 c. water
1/3 c. light corn syrup
1 scant tsp. salt
1/4 c. butter, lightly salted
1 tsp. vanilla
Mix sugar, water, corn syrup, salt, and butter in a 3-quart saucepan. Cook to 255 degrees on a candy thermometer [NOTE: we don’t have a candy thermometer, so we just heated it until it was really boiling, frothy, and white]. Remove from heat; add vanilla. Pour in a thin stream over popcorn in a large Pam-sprayed roasting pan, stirring constantly with a large spoon until all popcorn is coated. Shape with buttered hands into 8 large popcorn balls.