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Candied Popcorn Balls
from the holiday kitchen of Sharmagne Leland. St. John

14 cups popped corn
1 cup sugar
2/3 cup water
2/3 cup light corn syrup
2 teaspoons vanilla extract
3-4 drops red food colouring
Butter for greasing hands, bowl, and cookie sheet

Place the popcorn in a large greased bowl. Put the
sugar, syrup and water in a saucepan over medium heat.
Stir frequently to the "soft crack" stage (280 degrees
on a candy thermometer.) Remove from heat. Immediately
add food colouring and vanilla.   Stir well.    Without
hesitating, pour the syrup over popped corn. Stir to
cover all popcorn kernels. Working quickly with greased
hands and re-greasing as necessary, scoop up enough corn
to form a ball. Shape into a ball and place on a greased
cookie sheet to cool. Cool thoroughly before storing.

NOTE: You may make this in two batches using a different
food colour for each batch. Red and green for Christmas,
blue for Chanukkah, orange for Halloween, etc.









 

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