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