West Bend PC17583 - Stir Crazy Manuel Du Propriétaire

 

7 

2 Qts 

Plain 

popcorn 

¾ Cup  Sugar 
¾ Cup  Packed 

brown 

sugar 

½  Cup 

Light corn syrup 

½ Cup 

  Water 

1 Tsp  White 

vinegar 

½ Cup  Butter or margarine 
¼ Tsp  Salt 

1  Cup 

Dry roasted peanuts 

 

1.  Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a 

large, buttered, heatproof bowl. 

2.  In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. 

Cook over low heat, stirring until the sugar dissolves.  Increase the heat setting 
to medium and cook syrup to 290

°F (143°C) on a candy thermometer, stirring 

frequently. Remove from heat and add peanuts.  Pour over the popcorn, tossing 
the corn to coat well.  Spread mixture into a buttered 13x9x2 inch baking pan.  
When cool, break into pieces. 

 
 

4 Qts 

Plain 

popcorn 

1 Cup  Molasses 
1   Cup 

Sugar 

½ Tsp  Salt 

1 Cup  Wheat 

germ 

 

1.  Prepare 4 quarts of unbuttered popcorn according to the instructions.  Place in a 

large, buttered, heatproof bowl. 

2.  In a 2-quart saucepan, combine molasses, sugar and salt.  Cook over low heat, 

stirring until the sugar dissolves.  Increase the heat setting to medium and cook 
the syrup until it reaches 260

°F (127°C) on a candy thermometer.  In the 

meantime, heat the wheat germ in a small skillet over low heat, stirring until 
warm.  When the syrup reaches 260

°F (127°C), stir in the warm wheat germ.  

Pour the syrup over the popcorn, tossing to coat evenly.   

3.  With buttered hands, shape the mixture into 14 to 16 orange-size balls.  Allow 

the balls to cool for 1 hour.