Pop corn per package directions and place in a large mixing bowl.
Combine the barley malt and maple syrup in a small sauce pan. Bring to a boil over a high flame. Reduce to medium-low and simmer, stirring constantly, for 5 to 7 minutes. Pour the hot syrup over the popcorn and mix thoroughly. Moisten your hands slightly with cold water. Take a handful of the mixture and form into a ball while packing firmly with your hands. Repeat the above steps, making sure to moisten your hands before making each ball. Wrap the balls in wax paper, plastic wrap or place in a covered container and freeze until the syrup hardens.
Yields: 12 popcorn balls
4g fat (56% calories from fat),