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Ingredients
- 1 c. Alaga syrup
- 1 c. sugar
- 1 Tbsp. vinegar
- 1/4 tsp. salt
- 1 Tbsp. butter or margarine
- 1 tsp. vanilla
- 2 qt. popped corn
Method
- Combine Alaga syrup, sugar, vinegar and salt in a saucepan. Heat to a boil over a medium heat, stirring constantly.
- Cook until mixture reaches 260° on a candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low.
- Add butter and vanilla.
- Pour over popped corn, mix and shape into large balls.
- Makes 12 balls.
