Okie's Kitchen

Popcorn Briques (Sweets)

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 132.

Boil sugar, syrup and butter together until it becomes brittle when tested in cold water, then add vinegar and remove; have popped corn ready with all hard grains removed; scatter the peanuts over top of corn and gradually but quickly pour the syrup over them and briskly stir until the peanuts are well mixed in and the corn coated; while warm, form into brigues, using a well dampened box butter-mold or some such form for molding. Form into balls if preferred. Keep in dry place at room temperature to keep them fresh and crisp. Puffed rice or wheat may be used in place of corn. Any syrup will answer, but dark corn syrup is best.

~1934 Home Comfort Cookbook