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Field editor Edna Hoffman of Hebron, Indiana writes, "These sweet chewy snacks are made from one of our state's most popular cropspopcorn! This version has a nice caramel color and flavor."
This recipe is:
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 each) equals 331 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 446 mg sodium, 58 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Popcorn Balls in
Taste of Home
October/November 2001, p63
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