Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
8 c Popped popcorn (measure after popping)
Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt.
Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.
IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want.
Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.
From: San Diego Tribune, Saturday Aug. 3