Old-Time Popcorn Balls
Our whole family loves popcorn. These old-time popcorn balls are great anytime, but they're especially fun to pass out to trick-or-treaters or to use at Christmastime as stocking stuffers! They always look appealing when covered in clear wrap and tied with a festive ribbon. —LaReine Stevens, Ypsilanti, Michigan
Total TimePrep/Total Time: 30 min.
- 2 quarts popped popcorn
- 1/2 cup molasses
- 1/2 cup sugar
- 1/3 cup water
- 1 tablespoon white vinegar
- 1 tablespoon butter
- 1/4 teaspoon baking soda
- 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.
- Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.
Editor's NoteWe 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 Facts1 each: 170 calories, 5g fat (1g saturated fat), 4mg cholesterol, 159mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 1g protein.
Originally published as Old-Time Popcorn Balls in Reminisce November/December 1992
Follow along as we show you how to make these fantastic recipes from our archive.