Huckleberries grow wild in our area of Idaho and Montana. Families wander into the
woods in their search. On the way to Yellowstone Park, not too far from here, is a little country gas station with a hand painted sign in the window, “Huckleberry’s for Sale.” You have to delight in huckleberries to pay what they cost. But even if you are not from the area, you’ll find this huckleberry popcorn delightful.
1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1 cup granulated sugar
1/4 teaspoon baking soda
3 teaspoons Huckleberry flavor
3 drops of Americolor Electric Purple food coloring gel or equal
Yields 14 cups of candy popcorn. This recipe
can also be doubled successfully.
1. Pop the popcorn kernels. Set aside in 2 large bowls.
2. Over medium heat, melt the butter in a medium sauce pan.
3. Add the corn syrup and water. Stir.
4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
5. Bring to a boil and continue to cook until the mixture reaches 235-245 degrees.
(Please use a candy thermometer). It is important for the mixture to reach this
temperature, if it doesn’t the candy will not harden properly.
6. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
7. Add the flavor and food coloring until mixed in.
8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly