Candied Kernels 3/4 cup unpopped popcorn 1-1/2 cups sugar 1/2 cup light-colored corn syrup 1/2 cup water 1 tsp. vanilla 2 to 4 drops food coloring, optional Salt, optional
1. Pop popcorn and remove all unpopped kernels. 2. Place popcorn on a greased 17x12x2-inch baking pan. 3. Keep popcorn warm in a 300 degree F oven while making syrup. 4. Syrup mixture; butter the sides of a heavy 1-1/2-quart saucepan. 5. Combine sugar, corn syrup and water in the saucepan. 6. Cook over medium-high heat until mixture boils, stirring to dissolve sugar. 7. Clip a candy thermometer to side of pan and reduce heat to medium. 8. Continue boiling at a moderate rate until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes). 9. Remove thermometer and saucepan from heat. 10. Stir in vanilla and food coloring, slowly. 11. Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool. 12. Using gloved hands, break into pieces. 13. Store tightly covered or in plastic bags. Makes 16 (1-cup) servings.
