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Ingredients
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2 cups unpopped popcorn
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4 tablespoons vegetable oil
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1 tablespoon butter
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1 cup white sugar
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1 cup molasses
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½ teaspoon salt
Directions
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Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
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In 2 quart saucepan, melt butter. Stir in sugar, molasses, and salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
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Pour syrup over corn, while stirring popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls.
Nutrition Facts (per serving)
271 | Calories |
6g | Fat |
53g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 271 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 2mg | 1% |
Sodium 98mg | 4% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 4g | 15% |
Total Sugars 28g | |
Protein 4g | 7% |
Calcium 51mg | 4% |
Iron 2mg | 10% |
Potassium 427mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.