4 qts plain popcorn
1 cup molasses
1 cup sugar
½ teaspoon salt
1 cup wheat germ
Prepare 4 quarts of unbuttered popcorn according to the instructions. Place in a large, buttered, heatproof bowl.
In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat, stirring until the sugar dissolves. Increase the heat setting to medium and cook the syrup until it reaches 260°F (127°C) on a candy thermometer. In the meantime, heat the wheat germ in a small skillet over low heat, stirring until warm. When the syrup reaches 260°F (127°C), stir in the warm wheat germ. Pour the syrup over the popcorn, tossing to coat evenly.
With buttered hands, shape the mixture into 14 to 16 orange-size balls. Allow the balls to cool for 1 hour.
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