Directions: |
Directions:1 Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine the molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches
235° on a candy thermometer (soft-ball stage). Add baking soda and stir well...It will foam up...that's why you need the large saucepan....
2. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, ...butter hands and quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking. You can add peanuts to this recipe, also
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 each: 170 calories, 5g fat (1g saturated fat), 4mg cholesterol, 159mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 1g protein.
These are the ones in my stocking as a child. Molasses was a taste of Christmas in those days!
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POPCORN NIGHT
What a night for popping popcorn
light the hearth-fire, candles too...
Find the black, cast-iron kettle
And the oil and kernels...do!
Look outside the harvest window
That's just autumn looking in
with the first snowlakes of winter
Cause the season's on the wind...
As the kernels start their pinging
As the fragrance fills the room
comes to mind the days of childhood
and a lively fiddle tune...
lots of joys of home and comfort
nights so cozy, in a storm
safe within out country cottage
snug and happy, popping corn.
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This recipe for Old-Time Molasses Popcorn Balls is from