A favorite recipe of Steen’s fans for many generations!
2 cups Steen’s Pure Cane Syrup
¼ tsp salt
1 Tbsp butter
2 quarts popped popcorn
Place popped corn in a large bowl. In a heavy saucepan, combine syrup and salt. Bring to boil, then reduce heat and simmer, stirring constantly. Have a clear cup of cool water handy. When a few drops of the hot syrup tested in the water becomes brittle, remove the pan from heat. Add butter and stir quickly to blend. Immediately pour the mixture evenly over the popped corn and mix well. With buttered hands, form baseball-sized balls, pressing each ball tightly. Work quickly while syrup mixture is still warm, buttering hands as needed. Place balls on a sheet of waxed paper to cool and harden. Yields 12 balls. For a great variation, add a 1/2 cup of dry roasted peanuts to the bowl of popcorn before adding the hot syrup mixture.
