Very Yummy, it's the same recipe I use for Puffed Wheat Squares as well, minus the baking soda.
I too use only 1/2 a cup of butter (margarine squares are fine if you have it on hand and no butter but don't use soft margarine)
TIP: 1/2 cup unpopped popcorn = 4 quarts popped so for those who had other measurements I thought this would help.
I basically pour the 1/2 cup then overpour slightly.
This is ONLY true for FRESH popcorn (check the packaged date) if it is older/dryer it will make smaller, tougher popped corn and so you should use more.
2nd TIP: DO NOT stir candy while it is boiling, it is a rule of candy... for those who experienced grainy texture this is why.
Temperature and time affect how candy performs which is true for the initial boiling and the baking of the corn afterwards. Find what you like and make a note for yourself. Less time boiling = chewier candy, more = harder.
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Very Yummy, it's the same recipe I use for Puffed Wheat Squares as well, minus the baking...