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.
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I cut the water in half , used sorghum instead of molassas and added a can of Spanish peanuts....