Popcorn Balls
By Yankee Magazine|Sep 28 2007|
Timmy flavors his popcorn balls with barley malt. Barley malt (available in most health food stores) is a more complex sugar than refined sugar and contains B vitamins and many essential minerals. The popcorn balls made this way are softer, not too sweet, and have a molasseslike flavor When planning for a crowd, figure that 1/2 cup popping corn will make about six cups of popped corn.
Yield
Makes about 18 tennis-ball-sized balls -- assuming not too much is eaten in process.
Ingredients
2 tablespoons oil
1/2 cup popping corn
1/4 cup butter
1/2 cup liquid barley malt
Instructions
Pop the corn in the heated oil and set aside. Heat the butter in a large saucepan, add the barley malt, and stir. Boil for 1 minute. Add the popped corn and stir it until evenly coated. Remove from heat. As soon as corn is cool enough to handle, shape into balls by squeezing between both hands. (Dip hands in water frequently to keep corn from sticking.)
