Popcorn Crisp
Popcorn Crisp is an moderately easy dinner. Made with 1/2 lb. popcorn (1 c.), 1 1/2 c. white sugar, 1 c. brown sugar, 1/2 c. glucose or 5/8 c. white syrup and 3/4 c. water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Pop popcorn and put in a large kettle in a moderate oven, 300°.
Bring to boil white sugar, brown sugar, glucose and water; wash sides down and add salt.
Cook to 300° and add butter.
When butter is well mixed in, take off the fire and add soda.
Mix with vanilla.
Stir in well.
Take the corn out of oven.
Set on warm part of stove.
Scrape all the syrup into the corn and mix the whole thing together.
Pour on a cold dry slab or wax paper. Spread out while hot.
This can be rolled into balls.
When cool, break into a size you wish.
A great caramel corn.
Store in airtight container to prevent corn from getting sticky.
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