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.
- 2 tablespoons oil
- 1/2 cup popping corn
- 1/4 cup butter
- 1/2 cup liquid barley malt