Popcorn Balls

Recipe One

• • 1 tsp Maldon salt
  • 1 large bowl of popcorn – with enough room for tossing
  • 7.5 oz of (Karo) corn syrup
  • 4.5 oz dark unsulfured molasses
  • 7 oz granulated white sugar
  • 1 tsp vanilla
  • 1/3 C water

1. 1. Mix all except the popcorn and salt in a pan
   2. Heat mixture to 250º
   3. Pour over popcorn using spatula to get all of the hot coating mixture
   4. Dump in the Maldon salt
   5. Butter your hands and mix the popcorn working quickly
   6. Remove coated popcorn using a 2.5 – 3″ scoop
   7. Roll into a ball, but don’t compress.  Leave it airy.
   8. Wrap in plastic and keep for up to a week

Recipe Two

• • One gallon container of popped popcorn
  • 2 C Chex Party Mix
    • Combine and set aside
  • 1 1/2 C sugar
  • 1/2 C corn syrup
  • 1/4 C water
  • 1 tsp vinegar
  • 2 tsp soy sauce
    • Heat mixture to 260º
  • Add 6 TBL butter pieces (room temp)
  • Mix in butter, then drizzle over popcorn mixture
  • Form loose balls then set aside on parchment paper
  • When cooled, wrap in plastic and keep for up to a week