Halloween was right around the corner when my husband's grandmother would make Cajun tac tac popcorn balls. This was one of the delicious fall treats she would prepare. "Tac tac balls" as she called them, are spheres of popcorn that are held together with a sweet and salty caramel syrup. The great-grandchildren enjoyed sitting around Maw Maw's kitchen table as she made this Acadian recipe. The recipe calls for Steen's cane syrup, which is made from sugar cane grown in Louisiana. Kids really enjoy tac tac balls, and these will be fun for movie night, and birthday treats, too. Be sure to use any extra Steen's cane syrup slathered on warm biscuits with sour cream. Trust me, it's delicious. If you have my cookbook, Feed Dat Boy!, the recipe is on page 167.
Cajun Tac Tac Popcorn Balls
Servings: 1 dozen 3-inch balls
4 quarts popped corn, unbuttered
1 cup Steens cane syrup
1/2 cup sugar
1/4 cup water
1/2 teaspoon kosher salt
1 Tablespoon butter, plus extra for coating hands
1/4 teaspoon baking soda
special equipment: 4-quart pot, extra large mixing bowl, candy thermometer or Thermapen
1. Line a baking sheet with parchment and set aside.
2. Pour the popped corn into an extra large mixing bowl. Shake the bowl a few times to make the unpeopled kernels fall to the bottom of the bowl. Start at the top and use your hands to scoop out the popcorn and transfer it to a baking sheet with rimmed edges. Discard the unpeopled kernels at he bottom of the bowl. Pour the popped corn back into the extra-large mixing bowl and set aside.
3.Pour the cane syrup, sugar, water, and salt into the pot. Stir frequently and bring to a boil. Maintain a gentle boil, stirring frequently, until a thermometer inserted into the syrup reads 275°, about 15 minutes.
4 Remove the pan from heat and stir in the butter and baking soda. Stir until the syrup is foamy and well combined.
5. Immediately pour the syrup onto the popped corn. Working quickly, use a large mixing spoon to stir the popcorn until evenly coated.
6. Continue to work quickly, coat your hands with about a teaspoon of butter. Working quickly, scoop out about 1/2 cup of the coated popcorn and shape into a ball. Set on the parchment lined baking sheet.
7. Coat your hands with more butter and repeat with the remaining coated popcorn.
Do Ahead: Store prepared Tac Tac balls in an airtight container at room temperature, up to 2 days.
