Popcorn Crisp – a delicious recipe with white sugar, brown sugar, glucose, water, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pop popcorn and put in a large kettle in a moderate oven, 300u00b0.
2
Bring to boil white sugar, brown sugar, glucose and water; wash sides down and add salt.
3
Cook to 300u00b0 and add butter.
4
When butter is well mixed in, take off the fire and add soda.
5
Mix with vanilla.
6
Stir in well.
7
Take the corn out of oven.
8
Set on warm part of stove.
9
Scrape all the syrup into the corn and mix the whole thing together.
10
Pour on a cold dry slab or wax paper. Spread out while hot.
11
This can be rolled into balls.
12
When cool, break into a size you wish.
13
A great caramel corn.
14
Store in airtight container to prevent corn from getting sticky.
718
kcal
Calories
11
g
Fat
160
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb. popcorn (1 c.), 1 1/2 c. white sugar, 1 c. brown sugar, 1/2 c. glucose or 5/8 c. white syrup, and more.
Yes, Popcorn Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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