Cooker’s Pot

You’ll Need:

- one and a half pounds (675g) popped corn
- one tablespoon butter
- one quarter pint (150ml) water
- 10 oz. (275g) granulated sugar
- 10 oz. (275g) brown sugar
- 6oz. (175g) light corn syrup
- one teaspoon salt

Procedure:

1. Pour the water into a saucepan then add the granulated sugar, syrup and brown sugar
2. Heat the mixture, stirring continuously, until the sugar is dissolved
3. Blend in the butter and continue cooking without stirring until the mixture has reached a temperature of 240F (use a deep fat or sweet thermometer)
4. Put the popped corn and into a fairly large mixing bowl and shake in the salt
5. Pour the syrup mixture over the corn and mix well
6. Cover your hands with a coating of butter or oil to prevent the syrup mixture sticking to your skin then shape the coated corn into small balls and wrap in wax paper

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