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Old-fashioned candied molasses
popcorn balls.
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 1 dozen.
Recipe provided courtesy of The Popcorn Board.
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