*** Pop popcorn in usual manner. Set aside. Mix steen syrup and sugar and cook to hard crack stage. (May add chopped pecans at this time if desired.) Pour over popped popcorn and stir well to coat as much as possible. Grease your hands with butter / margarine and mold into balls. Allow balls to cool then wrap in wax paper or saran wrap. Store in ziploc bag in refrigerator.
NOTE: Only attempt to make popcorn balls on a cool dry day otherwise they will be sticky!
Cajun Country -- New Iberia, Louisiana