Old-fashioned candied molasses popcorn balls.
1 1/2 cups granulated sugar
3/4 cup light molasses
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter
2 1/2 quarts warm popped popcorn
- Combine sugar, molasses, water and salt in a heavy saucepan. Place over medium heat and cook, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Cook to 270°F (130°C), soft-crack stage on a candy thermometer.
- Remove from heat; stir in butter.
- Pour glaze over popcorn and mix well.
- Shape into balls.
- Cool and wrap each popcorn ball individually in colorful cellophane, waxed paper or plastic wrap.
Makes about 12 popcorn balls.
Recipe and photograph provided courtesy of The Popcorn Board.