Popcorn balls with steen syrup

Chef Jonathon LeBlanc, Executive Chef at Stanza Italian Bistro and Wine Bar in Salt Lake City, shares this delicious popcorn ball recipe from his childhood. This recipe uses Steen’s Cane Syrup to make the caramel base for the popcorn balls.

Grandma's Popcorn Balls remind me of visits to her home in Tennessee. The sweetness of the simple sugar and the saltiness of the corn is the perfect combination.

A favorite recipe of Steen’s fans for many generations!2 cups Steen’s Pure Cane Syrup¼ tsp salt1 Tbsp butter2 quarts popped popcornPlace popped corn in a large bowl. In a heavy saucepan, combine syrup and salt. Bring to boil, then reduce heat and simmer, stirring constantly. Have a clear cup of cool water handy. When a few drops of the hot syrup tested in the water becomes brittle, remove the pan from heat. Add butter and stir quickly to blend. Immediately pour the mixture evenly over the…

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