Cane Syrup Popcorn Balls

Cane syrup, a caramelized, concentrated version of pure cane juice, is one of the basic flavors of southern Louisiana, where about half the sugar cane in the United States is grown. Here, use it to give popcorn balls a deep, buttery caramel taste, perfect for a Halloween treat. Make sure to butter your hands well before shaping the mixture into balls. And if you live outside a region where you can get cane syrup, try Lyle’s Golden Syrup, a British sweetener often found in supermarket baking aisles.

Ingredients

• 1 cup sugar
• 1 ⅓ cups cane syrup, preferably Steen’s (see note)
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 3 to 4 quarts popped corn, preferably not microwave popcorn, lightly salted (see note)
• ¾ cup roasted salted peanuts (optional)
• 2 tablespoons butter, more for hands
• ¼ teaspoon baking soda.

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    669 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 143 grams carbohydrates; 2 grams dietary fiber; 127 grams sugars; 2 grams protein; 15 milligrams cholesterol; 723 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 dozen balls.

Preparation

1. In a saucepan fitted with a candy thermometer, melt sugar, syrup, 2/3 cup water, vinegar and salt over medium heat. Cook, stirring occasionally, until mixture reaches 260 degrees, 5 to 10 minutes. Watch carefully so mixture does not boil over.
2. In a very large bowl, combine popcorn and peanuts, if using. Cover a work surface with waxed or parchment paper. When syrup mixture is ready, turn off heat and stir in butter and baking soda; it will foam up.
3. Pour about 2/3 of syrup over popcorn and set remainder over very low heat. Mix popcorn well with wooden spoon. Working quickly, butter hands and form mixture into balls, setting them on prepared surface to cool; this is best done by more than one person, so syrup does not have time to harden. If mixture seems dry or isn’t holding together, stir in remaining syrup.
4. Cool and serve, or wrap individually in waxed paper and store in an airtight container.

• Microwave popcorn will become spongy as it cools, making the popcorn balls slightly less crunchy. Steen’s syrup is available at www.steensyrup.com.

30 minutes