Molasses Popcorn Balls

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/1/23
Popcorn

Morten Olsen / E+ / Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
278 Calories
9g Fat
49g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 278
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 22%
Cholesterol 15mg 5%
Sodium 436mg 19%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Total Sugars 44g
Protein 1g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These popcorn balls are made with sorghum molasses syrup. It may not sound good, at first, but once you taste it you'll realize this is a perfectly good alternative to regular popcorn balls, which are usually made with caramel. ​

Ingredients

  • 1 cup sugar

  • 1/4 cup sorghum syrup

  • 1/4 cup water

  • 1 teaspoon salt

  • 1 tablespoon unsalted butter

  • 2 quarts popped popcorn

  • 2 tablespoons unsalted butter, for hands or as needed

Steps to Make It

  1. In a 2-quart saucepan, combine sugar, sorghum syrup, water, salt, and butter.

  2. Cook to the hard ball stage (about 250 F on a candy thermometer), stirring occasionally.

  3. Remove from heat. Working quickly, stir in popped corn and turn into a buttered pan.

  4. With buttered hands, shape into balls and place on waxed paper to cool.