Posted by: marthabernie | November 17, 2014

POPCORN BALLS – Gluten Free

It’s beginning to be that time of year again….

When I was a child, we only made popcorn balls at Christmas time, but in recent years, I sometimes make them for Halloween and Thanksgiving.   This is a simple recipe that my mother sometimes made which uses light molasses instead of corn syrup.

POPCORN BALLS

1/2 cup light molasses

1/2 cup sugar

1-1/2 teaspoon butter

2 quarts popped corn or puffed rice cereal

Bring the molasses, sugar and butter to a boil and cook until the temperature reaches 270 degrees on a candy thermometer.

Pour the mixture in batches onto the popcorn and with clean hands, greased with butter, shape into balls.  If the molasses mixtures cools, reheat until easy to pour and continue.  Chopped nuts, raisins or dried cranberries can be added to the popcorn.

 


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