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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!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
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