Ingredients
14
14 servings
- •2 cups unpopped popcorn
- •4 tablespoons vegetable oil
- •1 tablespoon butter
- •1 cup white sugar
- •1 cup molasses
- •0.5 teaspoon salt
Instructions
- Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
- In 2 quart saucepan, melt butter. Stir in sugar, molasses, and salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
- Pour syrup over corn, while stirring popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls.
Nutritional Facts
Per 14 servings
- Calories: 271
- Carbohydrate: 53g
- Fat: 6g
- Fiber: 4g
- Protein: 4g
- Sugar: 28g
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