Popcorn Balls

(American caramel-coated popcorn treat)
Image by Raymond Bryson
Makes about 20 popcorn balls
Ingredients
- Freshly popped popcorn -- about 5 quarts, or about 1 cup unpopped
- Brown sugar -- 1 cup
- Sugar -- 1 cup
- Water -- 1 cup
- Light corn syrup -- 1/2 cup
- White vinegar -- 1 teaspoon
- Salt -- big pinch
- Vanilla extract -- 1 teaspoon
Method
- Remove any unpopped kernels from the popcorn and keep warm in a large bowl in a very slow oven (250°F).
- Add the sugar, water, corn syrup, vinegar and salt to a large saucepan and bring to a boil over medium-high heat. Continue to boil until the syrup reaches a temperature of 270°F, or hard-ball stage, on a candy thermometer. Remove from heat and stir in the vanilla.
- Pour the hot syrup over the popcorn and stir until well coated. Set the popcorn aside until cool enough to handle.
- Using lightly buttered hands, form 1 cup portions of popcorn into balls and press together lightly. Cool on wax paper. Wrap individually in wax paper or cellophane.
Popcorn Ball Variations
- Tasty Additions: Stir in some salted peanuts, candy corn, M&M candies, mini marshmallows or crushed candy canes for an extra special treat.
- Colored Popcorn Balls: Squeeze several drops of food coloring into the sugar syrup along with the vanilla.
- Peanut Butter Popcorn Balls:
- Freshly popped popcorn -- about 5 quarts, or about 1 cup unpopped
- Sugar -- 2 cups
- Light corn syrup -- 2 cups
- Chunky peanut butter -- 2 cups
- Vanilla -- 1 teaspoon
- Bring the sugar and corn syrup to a boil and cook until hard-ball stage, or 270°F, on a candy thermometer.
- Remove from heat and stir in the peanut butter and vanilla.
- Continue with Step 3 above.