Food
italian popcorn
By Yankee Magazine|Nov 03 2007|
Ingredients
4 cups of flour (plus whatever so it’s not too sticky when you knead it) 6 large or 7 eggs 2 shots of whiskey
Instructions
Knead it for a long time, until the dough “bubbles.” Roll it into finger-thick snakes and cut into about an inch or so pieces. Drop it hot oil to cover and remove when they are browned and look like popcorn. (The first time around they didn’t pop- I kneaded it longer and that was the problem.) Then you mix powdered sugar with milk to make a glaze and roll the cooled popcorn into it. Sticky good fun. 🙂
