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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MOLASSES POPCORN BALLS Recipe

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This recipe for MOLASSES POPCORN BALLS is from Hill Girl's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-7 qts. of popped corn (26-28 cups)
12 oz. Grandma’s Original Molasses
½ tsp. salt
¾ c. sugar
1 ½ Tbsp. oleo or butter
Directions:
Directions:
Pick over popped corn-discarding any hard unpopped kernels. Put in large well greased kettle.

Melt butter-add molasses, sugar, salt. Mix together. Bring to a boil and cook about 4 minutes (tested in cold water it will make a soft ball)

Pour mixture over popped corn while stirring gently to coat each kernel with syrup

Butter hands and shape into balls, using as little pressure as possible. ENJOY (Tip: keep your unpopped corn in freezer-it pops much bigger that way)

 

 

 

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