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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pint louisiana syrup -- cane syrup

  3. 2 tablespoons butter

  4. 1 teaspoon vinegar

  5. 1/2 teaspoon soda

  6. 1 teaspoon hot water

  7. 3 quarts popped corn

  8. 1 quart roasted peanuts

Instructions Jump to Ingredients ↑

  1. Cook syrup, vinegar and butter to hard-ball stage. Remove to back of stove, add soda dissolved in water. Pour syrup over popcorn and peanuts, stirring until each kernel is well coated. Mold into balls.

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