4 fun popcorn treats (1950)

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Popcorn specialties

by Olivia Risberg

Caramel corn

Costs 17 cents (January 1950)
Yields 2-1/2 quarts

1 cup sugar
1/2 cup light corn syrup
2 tablespoons dark molasses
1/2 cup water
2 tablespoons margarine
1 teaspoon vinegar
2 quarts popped corn

Combine all ingredients except corn. Cook syrup mixture until brittle when a little is tried in cold water (270 F on a candy thermometer). Pour gradually over popped corn in a large bowl. Mix and pour on buttered platter.

Curried popcorn

Costs 5 cents
Yields 1 quart

1 quart popped corn
1/4 cup margarine
1/4 teaspoon curry powder

Keep popped corn hot in the oven. Melt margarine, add curry powder and pour over popped corn mixing thoroughly.

Popcorn balls

Costs 36 cents
Yields 24 medium balls

2 cups sugar
2/3 cup light corn syrup
2/3 cup water
1/2 cup margarine
2 teaspoons salt
1-1/2 teaspoons vanilla
6 quarts popped corn

Mix sugar, corn syrup, water, margarine and salt in saucepan; cook until mixture becomes brittle when tried in cold water (270 F on candy thermometer). Add vanilla and stir; pour slowly over popped corn, mix. Grease fingers with extra margarine and form into popcorn balls.

Molasses popcorn with peanuts

Costs 32 cents
About 2 quarts

1/2 cup sugar
2/3 cup dark molasses
1/3 cup water
1 tablespoon vinegar
1/4 teaspoon salt
1 tablespoon margarine
1/8 teaspoon soda
5 cups popped corn
1-1/2 cups shelled peanuts

Mix sugar, molasses, water, vinegar, and salt; cook until syrup becomes brittle when a little is tried in cold water (270 F on a candy thermometer). Add margarine and soda. Stir well and pour gradually over popped corn and peanuts, tossing until cool.

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