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Candy Corn Balls




Source of Recipe


Angela Lowry


Recipe Introduction


A special treat for a special someone.


List of Ingredients




2 C. popped popcorn
1/2 C. GFCF candy corn
3/4 C. brown sugar
3/4 C. light corn or cane syrup
6 T. GFCF margarine
1/2 t. salt

Recipe



Put the popcorn in a mixing bowl large enough to allow for
stirring.

Remove any unpopped kernels, then add the candy corn and mix by hand.

Next, fill a medium sized bowl with ice water and set out a cookie sheet or a piece of waxed paper.

Combine the brown sugar, corn syrup, margarine and salt in a 4 qt. Dutch oven or large pot.

Place on a large stove burner and bring to a simmer over medium-high heat, stirring all the while. Stop stirring and let the syrup boil until candy thermometer inserted into the mixture reaches 275 degrees. This takes about 4 mins.

Carefully pour the syrup over the popcorn and stir well with a wooden spoon to distribute the candies and evenly and coat the kernels.

Allow the mixture to cool slightly. Now quickly dip your hands into the ice water and shape the popcorn into 2 - 3 inch balls.

Place them on the cookie sheet or waxed paper to cool completely.

Tightly wrap the balls individually in plastic to keep them crunchy until serving time.