7
Stir Crazy
®
Crunch
2 Qts
Plain
popcorn
¾ Cup Sugar
¾ Cup Packed
brown
sugar
½ Cup
Light corn syrup
½ Cup
Water
1 Tsp White
vinegar
½ Cup Butter or margarine
¼ Tsp Salt
1 Cup
Dry roasted peanuts
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
Cook over low heat, stirring until the sugar dissolves. Increase the heat setting
to medium and cook syrup to 290
°
F (143°C) on a candy thermometer, stirring
frequently. Remove from heat and add peanuts. Pour over the popcorn, tossing
the corn to coat well. Spread mixture into a buttered 13x9x2 inch baking pan.
When cool, break into pieces.
Molasses Popcorn Balls
4 Qts
Plain
popcorn
1 Cup Molasses
1 Cup
Sugar
½ Tsp Salt
1 Cup Wheat
germ
1. Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a
large, buttered, heatproof bowl.
2. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat,
stirring until the sugar dissolves. Increase the heat setting to medium and cook
the syrup until it reaches 260
°
F (127°C) on a candy thermometer. In the
meantime, heat the wheat germ in a small skillet over low heat, stirring until
warm. When the syrup reaches 260
°
F (127°C), stir in the warm wheat germ.
Pour the syrup over the popcorn, tossing to coat evenly.
3. With buttered hands, shape the mixture into 14 to 16 orange-size balls. Allow
the balls to cool for 1 hour.
