1 1/2 cups granulated sugar
1/2 cup water
1/2 cup molasses
3 tablespoons unsalted butter
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 quarts freshly popped popcorn
In a heavy small saucepan, combine the sugar, water, molasses, butter, vinegar and salt and cook until mixture registers 260 degrees on a candy thermometer or until a small amount forms a hard ball when dropped in ice water.
Remove from the heat and stir in the baking soda. The mixture will bubble up and then look creamy.
Pour it over the popcorn and stir to coat. Spread, separating the popcorn slightly, on a lightly greased cookie sheet and cool completely.
Adapted from “The Silver Palate Good Times Cookbook” by Julee Rosso and Sheila Lukins
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