Pop-Corn Candy


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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of White Sugar
  • A Tablespoonful of Butter
  • 3 Tablespoonfuls of Water
  • 3 Quarts of Nicely Popped Corn


Put the butter, water and sugar into a boiler, and boil till it begins to almost run to Candy; then throw in the nicely popped Corn; stir vigorously over the fire until the sugar is evenly distributed over the Corn; then take the kettle from the fire and stir until it cools a little. In this way you will have each grain or kernel separate and coated with sugar. If you wish, pile it into mounds and roll into balls while still hot enough for the grains to adhere. These are put into dainty rolls of tissue paper and sold along the streets of New Orleans.