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Popcorn Shamrock




  • 3 quarts warm, unsalted popped popcorn

Green Glaze

  • 2 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 3/4 cup water
  • 3/4 cup butter or margarine
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon green food coloring
  • Materials: Cardboard shamrock, 10 x 7 inches
  • Aluminum foil
  • Green bow


  1. Keep popcorn hot and crisp in a 300 degree F oven.
  2. Cut a shamrock, 10 inches high and 7 inches wide, from cardboard; cover with aluminum foil.
  3. Butter sides of a heavy saucepan. In it, combine sugar, syrup, water, butter and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook over medium heat, stirring only if necessary, until mixture reaches hard-ball stage (250 degrees F).
  4. Remove from heat; stir in vanilla extract and food coloring. Set aside about 1/4 of the glaze; keep hot.
  5. Pour remainder in thin stream over popcorn in large, buttered bowl and mix well.
  6. Working quickly with buttered hands, pile popcorn onto shamrock pattern; pack firmly and build to height of 2 inches. Allow to cool.
  7. With pastry brush, coat shamrock with remaining glaze; let dry. Decorate with green bow secured with a straight pin.

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