1/3 cup of honey 1/4 cup of light molasses 1/4 cup of light corn syrup 1/2 cup of butter 2/3 cup of sugar 1 quart of popped corn 1 cup of chopped roasted cashews
Cook honey, molasses, syrup, butter, sugar slowly until mixture reaches soft crack stage, 260 to 270 degrees on candy thermometer. Do not over cook. Stir occasionally. Remove from heat. Pour over corn and cashews. Allow to cool a little. Butter your fingers lightly and mold mixture into balls. Cool on buttered cookie sheet. Makes about 11 balls.