Description
Delicious and easy-to-make caramel popcorn balls featuring a rich, buttery caramel coating enveloping crunchy popcorn, perfect for snacks or party treats.
Ingredients
Popcorn
- 10 cups popped popcorn (e.g., Skinny Pop)
Caramel Sauce
- ½ cup unsalted butter, cut into pieces
- 1 cup light brown sugar, packed
- ¼ cup light corn syrup
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Prepare a large baking sheet by lining it with parchment paper or lightly greasing it. Set aside.
- Melt Butter and Combine Ingredients: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly to prevent burning.
- Cook Caramel Sauce: Once boiling, let the mixture cook without stirring for 4-5 minutes until it reaches a light caramel color, which ensures proper caramelization.
- Add Baking Soda and Vanilla: Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will foam up, creating a lighter texture in the caramel.
- Combine Caramel and Popcorn: Immediately pour the caramel sauce over the popped popcorn in a large bowl. Use a spatula or wooden spoon to gently but thoroughly coat the popcorn evenly with the caramel.
- Shape Popcorn Balls: Allow the mixture to cool slightly so it is safe to handle. Grease your hands with butter or oil, then shape the coated popcorn into balls about 3 inches in diameter.
- Set and Cool: Place the popcorn balls on the prepared baking sheet and let them cool completely to set and harden before serving.
Notes
- Use fresh popped popcorn without unpopped kernels for best texture and to avoid dental discomfort.
- Greasing hands helps prevent the caramel from sticking while shaping the popcorn balls.
- Popcorn balls can be stored in an airtight container at room temperature for up to 3 days.
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
