Email to Pooh Bear      

Christmas: Popcorn Sleigh

Source of Recipe


Taste of Home, Dec/Jan 2004






List of Ingredients



• 1/2 cup sugar
  
• 1/2 cup light corn syrup
  
• 1/4 cup water
  
• 1 Tbsp butter (no substitutes)
  
• 4 drops green food coloring
  
• 2 quarts popped popcorn
  
• 4 candy canes
  
• 2 large green gumdrops
  
• 6 red-hot candies
  
• Assorted wrapped peppermint candies
  






Instructions



1. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil; cook without stirring until a candy thermometer reaches 250 degrees (firm-ball stage). Remove from the heat; add the butter and food coloring. Set aside 2 tablespoons. Place the popcorn in a large bowl; drizzle with remaining syrup. Stir until well coated.
   
   
2. For sleigh, press popcorn mixture onto the bottom and all the way up the sides of a greased 8x4x2-inch loaf pan, forming a 1-inch-thick shell. Beginning 3 inches from one corner, remove a small amount of popcorn mixture from a long side, so side tapers toward front end. Repeat on the other side. Remove from the pan. Curve the sleigh front toward the back.
   
   
3. Microwave the reserved syrup for 20 seconds or until melted. Cut the rounded ends from two candy canes (save rounded ends for another use). For runners, attach a whole candy cane and a straight candy cane piece with syrup to the bottom of each long side of sleigh.
   
   
4. For holly garnish, flatten gumdrops between waxed paper; cut each into 3 leaf shapes. Attach leaves and red-hot candies with syrup to each side. Fill sleigh with mint candies.
   
   Yield: 1 sleigh