These popcorn balls are made with sorghum molasses syrup.

Ingredients

• 1 cup sugar
• 1/4 cup pure sorghum syrup
• 1/4 cup water
• 1 teaspoon salt
• 1 tablespoon butter
• 2 quarts popped popcorn
• butter, for hands and pan

Preparation

In a 2-quart saucepan, combine sugar, sorghum syrup, water, salt, and butter. Cook to the hard ball stage (about 250° on candy thermometer), stirring occasionally. Remove from heat. Working quickly, stir in popped corn and turn into a buttered pan. With buttered hands, shape into balls and place on waxed paper to cool.
Makes about 6 popcorn balls.

 

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