Steen's Popcorn Ball
Ingredients
- 2 cups Steen's Cane Syrup
- 1/3 tbsp butter or margarine
- 1/4 tsp salt
- 2 quarts popped popcorn
- Salted peanuts (optional)
Step-by-Step Instructions
- Pop the popcorn according to package directions. Combine with the peanuts if you choose to add them. Place in a large bowl and set aside.
- In a heavy duty pan over low heat, combine the syrup and salt. Boil to hard crack stage, 300-310°F (when a small amount dropped in a cup of cold water becomes brittle and separates into hard threads). This will take about 20-25 minutes. Stir occasionally to prevent burning.
- Remove from the heat and stir in the butter until melted. Carefully pour the hot syrup over the popcorn mixture and stir quickly to coat all the popcorn evenly.
- While the mixture is still warm but cool enough to handle (butter your hands to prevent sticking), shape into balls about the size of a baseball or softball. Work quickly as the syrup will harden as it cools. Careful when you first pour the syrup, it is hot (C’est chaud)!
Common Problems and Solutions
Q: How do I know when the syrup reaches hard crack stage?
A: Use a candy thermometer to check for 300-310°F. Or test by dropping a small amount into cold water—it should immediately harden and crack when you try to bend it. If it's still pliable, keep cooking.
Q: Why are my popcorn balls falling apart?
A: The syrup likely didn't reach hard crack stage. It needs to get hot enough to harden properly. Use a candy thermometer for accuracy, and make sure you boil it long enough (20-25 minutes over low heat).
Q: The syrup is too hard to work with, what went wrong?
A: You may have cooked it past hard crack stage or waited too long to shape the balls. Work quickly once you mix the syrup with the popcorn, and butter your hands generously to prevent sticking. If it hardens too fast, you can rewarm it slightly.
Tips and Techniques
Butter your hands generously before shaping the balls—the hot syrup is sticky and can burn. Work quickly once you add the syrup to the popcorn, as it hardens fast. A candy thermometer takes the guesswork out of reaching hard crack stage. For easier cleanup, soak your pan in hot water immediately after pouring out the syrup.
Ingredient Substitutions
- Steen's Cane Syrup: dark corn syrup or molasses
- salted peanuts: pecans, cashews, or omit entirely
Equipment Needed
- Heavy-bottomed saucepan
- Candy thermometer
- Large mixing bowl
- Wooden spoon
Historical Context
Steen’s Pure Cane Syrup has been a Louisiana pantry staple since 1910. Made in Abbeville from locally grown sugarcane, it’s darker and more robust than corn syrup, with a distinctive molasses-like flavor that defines traditional South Louisiana sweets and candies.
