THE RECIPE PAGE

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THE RECIPE PAGE

CONFECTIONERY

CANDY POPCORN

1/2 cup popping corn
2 tablespoons oil
2 cups sugar
1 cup water
1/2 teaspoon food coloring

Heat oil in frypan or large saucepan until very hot: add corn: cover, shake pan constantly over medium heat until popping ceases. Remove from heat, turn popcorn out of saucepan to cool.

Place sugar water and food coloring in large frying pan, stir over low heat until all sugar has dissolved. Bring to boil, boil rapidly until a small amount of toffee will crack when tested in cold water Remove from heat, add popcorn.

Stir constantly until toffee crystallises and coats popcorn. Turn out on to trays to cool. Store in air-tight plastic bags.

Note: For popcorn of varying colors, as shown in picture, repeat as above, using a different food color each time.

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