Popcorn Balls

Oxmoor House
1 dozen


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1 1/2 quarts freshly popped popcorn, salted
1/2 cup molasses
1/2 cup light corn syrup
2 teaspoons vinegar
1 1/2 tablespoons butter or margarine


Spread popcorn evenly in a lightly greased 15-x 10-x 1-inch jeilyroll pan; set aside.

Combine molasses, corn syrup, and vinegar in a medium saucepan; cook over low heat, stirring occasionally, until mixture reaches soft crack stage (270°). Remove from heat; stir in butter.

Pour syrup over popcorn; stir until all popcorn is coated. Let mixture cool slightly; shape into 2 1/2-inch balls.

Created date

February 2010