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Caramel Popcorn Balls wrapped in wax paper close up

Caramel Popcorn Balls

Meghan
Popcorn tossed in a homemade caramel sauce. These are the perfect treat for fall!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 popcorn balls

Equipment

  • Candy thermometer
  • squares of waxed paper

Ingredients
  

  • 8 cups of popped corn (1/2 cup unpopped corn, see note)
  • cooking spray

Sauce:

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 3/4 cup 1 1/2 sticks butter

Instructions
 

  • Pop corn and place in a large bowl.
  • In a saucepan, combine sugars, corn syrup, water, vinegar, and salt. Attach a candy thermometer to the side of the pan; heat to boiling over medium-high heat, stirring all of the time. Cook until mixture reaches 260 degrees F.
  • Reduce heat to low; stir in butter until melted. Pour syrup over corn in a thin stream. Stir until well coated. Cool slightly.
  • While the caramel corn is cooling, cut squares of waxed paper and spray them with cooking spray.
  • Butter your hands. Scoop a small handful of popcorn mixture and form into a 3" ball. Place on a square of waxed paper, twist and turn paper to close. *It is key to seal up the popcorn balls at this point. Do NOT let them cool before you do this or they will harden and turn into rocks.

Notes

I used 1 package of butterless microwave popcorn, and it was exactly 8 cups.
Source: My 8th grade Home Economics teacher
You're Gonna Bake It After All
bakeitafterall.com
Keyword candy, dessert, fall, gluten free