Popcorn Pumpkin Recipe

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Popped popcorn4 Quart
 Sugar1 Cup (16 tbs)
 Light corn syrup1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Yellow food coloring9 Drop
 Red food coloring1 Drop
 Citron stem1 (Thick)
 Seedless raisins6 (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.
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