Grandma Carolyn’s Popcorn Eggs
Makes 10-12 servings
1 bag Tiny But Mighty Microwave Popcorn
1 cup sugar
¼ cup butter
1/3 cup corn syrup
1/3 cup water
½ teaspoon salt
1 teaspoon vanilla extract
-Put sugar, butter, corn syrup and water into a small saucepan. Cook until it reaches the soft ball stage, about 235°F.
-Take the mixture off the heat and add the salt and vanilla. Pour mixture over the Tiny But Mighty Microwave Popcorn and stir to coat. Form the popcorn mixture into eggs. We like to use the plastic Easter Eggs as molds. Be sure to spray the eggs with lots of Pam Spray so the mixture doesn’t stick.
-Let set for 15-20 minutes at room temperature before removing from the mold.
-Put a Rococo Chocolates Hazelnut Praline Quails Egg in the center of the popcorn egg
-Add a Jacobsen Salt Co. Salty Caramel to the center of your egg
-Dip the formed egg into melted chocolate
-Roll the formed egg in Rococo Chocolates Drinking Chocolate
-Mix in dried fruit, nuts and/or chocolate chips to the popcorn mixture before forming into an egg