1/3 c. honey
1 c. light molasses
1/4 c. light corn syrup
1/2 c. butter
2/3 c. sugar
1 qt. popped white corn
1 c. roasted cashew nuts, coarsely chopped

Cook the honey, molasses, corn syrup, butter and sugar together slowly, stirring occasionally, until the mixture reaches the very hard ball stage (260 degrees). Do not overcook. Remove from heat and pour over popped corn and cashews. Allow to cool a little. Butter your fingers lightly and mold into balls. Cool on a buttered dish or tray.