Caramel Popcorn Balls

Popcorn tossed in a homemade caramel sauce. These are the perfect treat for fall!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings popcorn balls

Calories 203kcal

Author Meghan

Pop corn and place in a large bowl.
8 cups of popped corn
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°F.
¾ cup granulated sugar, ¾ cup brown sugar, ½ cup light corn syrup, ½ cup water, 1 teaspoon white vinegar, ¼ teaspoon salt
Reduce heat to low; stir in butter until melted. Pour syrup over corn in a thin stream. Stir until well coated. Cool slightly.
¾ cup 1 ½ sticks butter
While the caramel corn is cooling, cut squares of waxed paper and spray them with cooking spray.
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.

I used 1 package of butterless microwave popcorn, and it was exactly 8 cups.

Source: My 8th grade Home Economics teacher

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