Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of White Sugar
  • A Tablespoonful of Butter
  • 3 Tablespoo

Method

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