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Popcorn balls

Ingredients 4
Servings 40


  • 375
    golden syrup
  • 150
  • 15
  • 200
    popcorn, prepared


Slowly heat syrup, sugar and butter in a heavy-based saucepan until all the sugar has melted. Stir continuously (do not let the mixture come to the boil until all the sugar has melted). Boil the syrup until temperature reaches 140 ºC (275 ºF) or until it forms slightly brittle threads when a little is dropped into a saucer of iced water. Place the popcorn on a baking sheet lined with waxed paper. Pour the syrup over and spread evenly over the popcorn. Shape the popcorn into balls the size of golf balls and place on waxed paper and leave syrup to solidify. If the syrup hardens while you are working with it, place the wax paper, with the popcorn still on it, on a baking sheet and heat over boiling water.

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