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Recipe Source: Diana Rattray


1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt


Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.

Makes about 1 dozen popcorn balls.