Welcome to Nebraska!
We have opted to make Popcorn Balls for our dessert here as no official dessert exists.
Nebraska leads the nation in popcorn production, harvesting 300 million pounds each year! The nickname for Nebraska is the Cornhusker state and it is the third-largest corn producer in the country, after Iowa and Illinois.
The state name derives from the Otoe Indian word for “flat water”, and has some of the most fertile farmland in the country.
Popcorn Balls
Ingredients
12 cups popped popcorn, popped without oil – equivalent to scant 1/2 c unpopped
1/2 c sugar
1/2 c light corn syrup
1/4 t salt
2 T water
2 T butter
1 t vanilla
2-3 drops of food coloring (optional)
Butter or shortening
Directions
Preheat oven to 200 F. Keep popcorn on a cookie sheet in the oven until the syrup is ready.
Make the syrup: Combine sugar, corn syrup, walter and salt in medium saucepan. Cook over medium heat until mixture reaches 235 F (soft ball stage) on a candy thermometer.
Remove from heat, add butter, vanilla and food coloring (if using) and mix until combined. Add popcorn and mix all ingredients well.
Work quickly so syrup mixture does not set.
Coat hands with butter or shortening (this will prevent the popcorn balls from sticking to your hands). With the help of a 1 c measure, portion out the popcorn/syrup mixture and roll each portion into a ball.
Let set for about 2-3 hours to harden. Store in a covered container or wrap individually in plastic wrap.
Can also add chopped peanuts (1/2 c) or M&Ms (1/2c) to recipe for an even tastier treat!