• 1 cup sugar
• 1/4 cup pure sorghum syrup
• 1/4 cup water
• 1 teaspoon salt
• 1 tablespoon butter
• 2 quarts popped popcorn
• butter for pan and hands

In a 2-quart saucepan, combine sugar, syrup, water, salt, and butter. Cook to the hard ball stage (about 250 degrees on candy thermometer), stirring occasionally. Remove from heat. Working quickly, stir in popped corn and turn into a buttered pan. With buttered hands, shape into balls and place on waxed paper to cool.
Makes about 6 popcorn balls.