Molasses Butterballs Recipes
MOLASSES BUTTERBALLS
An old favorite cookie.
Provided by Joanne Sarver
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a large bowl beat butter till softened. Add brown sugar and molasses and beat until fluffy. Add flour and beat until well mixed. Stir in pecans. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake in 325 degrees oven for about 20 minutes or until done. Remove and cool. In a plastic bag gently shake a few at a time in powdered sugar. Makes 56 cookies.
BARE-BONES MOLASSES POPCORN BALLS
I know. One more recipe for popcorn balls, but I looked, and this is the most basic you can get. I made two batches, one with two handfuls of unsalted peanuts.
Provided by Anemone
Categories Candy
Time 15m
Yield 10-30 Balls - Depends on how much gets eaten.
Number Of Ingredients 3
Steps:
- Combine molasses and sugar in a saucepan.
- Grease a large mixing bowl and put in popped popcorn. Grease a mixing spoon. Set aside.
- Combine molasses and sugar in a saucepan. Stirring constantly, heat over medium-high heat until just about boiling.
- Pour over popcorn and mix well. Add peanuts if desired at this point.
- Let cool a little (take the kids to wash their hands - that will take just the right amount of time!).
- Press popcorn into balls. (Kids love this!).
- Eat what sticks on your hands.
Nutrition Facts : Calories 299.9, Fat 5.9, SaturatedFat 1, Sodium 20.3, Carbohydrate 62.9, Fiber 1.4, Sugar 43.1, Protein 1.3
POP'S MOLASSES POPCORN BALLS AND TAFFY
This recipe has been in our family for more than 100 years. My dad's mother would make and pull it on the taffy hook on her kitchen door jam. She would then sell it at the local mercantile in Alberta, Canada. As soon as fall came, my siblings and I would beg Pop to make them. We loved every minute of it, except the burnt hands from the hot syrup, that is. We knew company was coming when they heard Pop was making them. He always let me help when I got old enough. I still make these with my family. The flavor is somewhat like caramel candies. We always double this recipe so we have enough to make taffy and popcorn balls. My pop always made 2 double batches. Posting this recipe has brought back many wonderful and happy memories from my childhood. I do so in honor of my Pop (RIP 1917-1997).
Provided by Dee Stillwell
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 1h2m
Yield 12
Number Of Ingredients 8
Steps:
- Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
- Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
- Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
- Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.
Nutrition Facts : Calories 312 calories, Carbohydrate 67 g, Cholesterol 10.2 mg, Fat 6.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 207 mg, Sugar 48.2 g
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