- 3 quart popcorn (or thereabouts)
- 1 1/4 cups sugar
- 1 1/4 cups molasses
- 1/2 tsp. salt
- 1 1/2 Tbsp. melted butter
Use fresh crisp corn; spread out on a buttered pan. Combine sugar, molasses, salt, and melted butter in cooking pan. Cook to about 290 degrees F or hard crack stage, using your candy thermometer.
Pour over popcorn and spread thin, making sure all corn is covered. Break up when cold.
By Robin from Washington, IA
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