Recipe courtesy of Nancy Fuller
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Total:
50 min
(includes cooling time)
Active:
15 min
Yield:
16 servings
Level:
Intermediate
Total:
50 min
(includes cooling time)
Active:
15 min
Yield:
16 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a candy thermometer

Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.

In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.

Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.

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