| A favorite childhood memory from my Grandmother Ruby Lewis. She would make these as a fall treat. She would make them bare handed and I am not able to do this. |
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Ingredients:
1 cup sugar
1/4 cup sorghum syrup
1/2 cup water
1 tsp. salt
1 tbsp. butter
2 quarts of popped popcorn (with unpopped kernals removed).
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Instructions:
Pop about 1/2 cup of dry kernals in a large pot. Remove any unpopped or partially popped kernals.
Very important can easily break a tooth.
Combine all ingredients in a small boiler just a bit past medium. Stirring often, until it reaches the hard ball stage (250 degrees F) about 15 minutes. Place sorted popcorn in a large bowl rubbed down with butter. toss and coat popcorn and shape into baseball size shaped balls. I use a pair of quart size zip lock freezer bags as gloves sprayed with pam to prevent burning. Also if you spray the measuring cup with pam prior to measuring syrup it will clean up much eaisier. |