Run some freshly popped corn through the food chopper, or else chop up with a knife until fine. To a cupful of these add an equal quantity of blanched almonds that have been pounded to a paste. Put these together in a bowl. Beat up whites of three eggs until stiff, then add about one-half a cupful of sugar and beat up for about five minutes. Mix the pop-corn and paste into this slowly until thoroughly blended. Drop from a spoon on oiled or buttered paper in a pan and sprinkle with powdered sugar. Bake in a moderate oven for about twenty minutes. The centers of these can be decorated with crystallized pop-corn.
Cherokee Crisp
Take two cupfuls of light brown sugar, one-fourth cupful of New Orleans molasses, and one-half cupful of water. Melt over the fire until all the sugar is dissolved, add two tablespoonfuls of butter. Sprinkle some salt over a quart of freshly popped corn in a bowl. Flavor the syrup with a teaspoonful of vanilla after it has reached the hard crack stage and pour over the corn. Turn out on a large platter or marble slab and work until a very thin sheet. When cold break into pieces.
Pop-Corn Almond Nougat
Take two cupfuls of white sugar, one-fourth cupful of water and one-fourth cupful of corn syrup. Melt over the fire until the sugar is dissolved, then stir in one cupful of chopped pop-corn and one-half cupful of chopped almonds. Boil to the hard crack stage, flavor with a little almond extract, and pour over buttered pans in thin sheets. When cold break into pieces or cut into squares with a sharp knife.
Pop-Corn Brittle
Take a cupful of granulated sugar, one cupful of brown sugar, one-half cupful of golden corn syrup and one-fourth cupful of water. Melt to a syrup, then boil to the hard ball stage, add one-fourth cupful of butter and boil until it begins to turn color or to the hard crack stage. Place in a bowl two quarts of freshly popped corn and one cupful chopped peanuts. Pour the syrup over the corn and stir until all the kernels and nuts are covered with it. If not to be so thick with pop-corn and nuts use only a quart of pop-corn.
Pop-Corn Fudge
Take two cupfuls of white sugar, one cupful of milk, two tablespoonfuls of butter and a pinch of salt. Boil to the soft ball stage. Flavor with a half teaspoonful of almond extract, then stir in one cupful of chopped pop-corn and one-half cupful of chopped peanuts or any nuts desired. Stir until creamy and pour out on buttered pans, and when cool cut into squares.