Jack O' Lantern and Indian Popcorn Ears
- 6 quarts unsalted popped popcorn
- 2 cups granulated sugar
- 1 (6 ounce) can frozen
orange juice concentrate
- 3/4 cup cranberry juice
- 1/2 cup light corn syrup
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- Small colored candies
- Licorice strings
- Green gumdrops
- Keep popcorn hot and crisp in a 300 degree F oven.
- Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar
and salt in a heavy saucepan. Bring to a boil; cook over medium heat to hard-ball
stage (250 degrees F on candy thermometer).
- Pour glaze in thin stream over popcorn in a large buttered bowl and mix
- Working quickly with buttered hands, form two-thirds of mixture into basic
shape of pumpkin.
- Shape remainder into ears of corn.
- To apply finishing touches, heat a little corn syrup, brush on corn ears,
press small candies firmly in place to resemble Indian corn; cover with green
paper napkin or cellophane to resemble shucks.
- Make pumpkin's eyes, nose and mouth from licorice strings and apply
as above; cut gumdrop to make a stem.
Yield: One Jack-O'-Lantern and six ears of corn.