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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.
Makes about 6 popcorn balls.
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