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Popcorn Pumpkin

Gary.Parker's picture
Ingredients
  Popped popcorn 4 Quart
  Sugar 1 Cup (16 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Yellow food coloring 9 Drop
  Red food coloring 1 Drop
  Citron stem 1 (Thick)
  Seedless raisins 6 (For Face)
Directions

rut popped corn into large bowl or pan; place in a 250°F oven to keep it warm.
Combine sugar, corn syrup, water, and butter in a deep saucepan.
Stir over low heat until sugar is dissolved.
Cover and bring to boiling: uncover and set candy thermometer in place; continue cooking to 245°F (firm-ball stage).
Remove from heat and stir in food colorings.
Pour syrup slowly over the corn, turning until all is coated.
When corn is cool enough to handle, shape into a pumpkin, using buttered hands.
Press firmly into shape.
Put a citron stem at center top, then make a face using dark seedless raisins for the features.
Secure them in place with some of the syrup.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Dish: 
Candy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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