Reviewed: Nov. 14, 2011

I cut the water in half , used sorghum instead of molassas and added a can of Spanish peanuts. The trick is to cook the syrup a little longer than soft ball but not quite hard crack. It takes away the stickyness. Flavor was lovely and everyone called for more. It helps to take out just the popcorn you can ball up quickly and put the rest in a warm oven. You may need to reform the balls if you make them when the popcorn is too hot, but that's no big deal. Just squeeze them together again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Susan V

Reviewed: Oct. 1, 2011

yumm-o just like an old fashioned popcorn ball- let the popcorn cool slightly before forming balls helped! Wish it made more!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

akcn

Reviewed: Sep. 23, 2011

I just finished making these today they taste great. We pop our popcorn the old fashion way on the store my 15 year daughter was so amazed because she never saw popcorn popped on the stove. A new generation microwave kids lol. Any way I made 2 separate batches the first batch was the best because i forgot to add the water more flavor, held together no problem. As with the second batch I added the water & what a mistake mix was thin like water & the balls would not stay together that's why I'm only giving it 4 stars. I finally gave up trying to form popcorn balls & decided to put them into a large muffin pan. This recipe is a keeper without the water.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

lovetocook

Reviewed: May 23, 2011

This were good! I made them twice the first time they were amazing, but the second time they didn't even say together i realizes that was because i need to heat the molasses more. After 10 minutes the popcorn balls will taste like caramel! thank you for sharing this recipe, i really need it since i didn't have any corn syrup.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Nicolee

Reviewed: Dec. 19, 2010

good recipe. my first time making popcorn balls, and they turned out delicious. i did not have a candy thermometer, but soft ball stage is when a drop of the caramel holds its own shape when dropped in cold water, but flattens if you fish it out and squoosh it). 2 hints: add a hefty pinch of sea salt to the popcorn for a salty/sweet kettle corn-like flavor. also, the balls will be very hard to form until u let the popcorn/caramel mix cool/set for about a minute or 2 before shaping. i like nuts so added some pecan pieces to the mix.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

EAUBELLE

Reviewed: Dec. 18, 2010

Excellent recipe--I was looking for a no corn syrup recipe and this was great. I did use more popcorn than that and did not make balls but spread it on a wax paper lined cookie sheets. Good flavor regardless.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

schnooky

Reviewed: Dec. 18, 2010

This recipe has no corn syrup...I LOVE that! I have made caramel corn with pretty much the same recipe; spread it on a sheet of waxed paper and then break it up when it cools. How fun to make popcorn balls, though! Can't wait to toss these into stockings for Christmas! Thanks for the recipe. NOTE: 2 quarts popcorn= 8 cups popped

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jenna

Reviewed: Oct. 30, 2010

Delicious, recipe worked perfect

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

bouquet

Reviewed: Oct. 29, 2010

Something didn't go right. They never got hard, they stayed mushy and the mixture ran off the popcorn. I followed all the instructions. If anyone has an idea why that occurred, speak up. I like the idea of molasses instead of corn syrup, that's why I tried this recipe over all the others.

Was this review helpful? [ YES ]
4 users found this review helpful