Caramel Popcorn Balls
Ingredients
8 wood sticks (optional)
1 ½cups sugar
½cup dark brown sugar
½cup light brown sugar
1/2 cup light corn syrup
2 Tbsp butter
2 tsp baking soda
1 ½tsp salt
8 cups popped popcorn
{This is the type of popcorn I used, I found it at Bed, Bath & Beyond}
Directions
Combine sugars and corn syrup with 1/3 cup water in a saucepan and bring to a boil, stirring occasionally until sugar dissolve.
Once mixture has reached 240 F, remove from heat and stir in butter.
Return to heat and continue cooking until mixture reaches 300F.
Remove from heat and carefully stir in baking soda and salt. (The mixture will bubble aggressively, so stir with caution).
Place popcorn in large bowl and gently fold in caramel mixture until well coated.
Line a baking sheet with parchment paper.
Using greased heatproof gloves, take a handful of caramel corn and roll into ball.
Place on prepared baking sheets and pierce with a stick.
Repeat to form 8 balls, refrigerate 30 minutes to 1 hour.
Let sit at room temp for 15 minutes before serving.
Caramel Corn
2014-12-04 07:43:15
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Ingredients
- 8 wood sticks (optional)
- 1 ½cups sugar
- ½cup dark brown sugar
- ½cup light brown sugar
- 2 Tbsp butter
- 2 tsp baking soda
- 1 ½tsp salt
- 8 cups popped popcorn
Instructions
- Combine sugars and corn syrup with 1/3 cup water in a saucepan and bring to a boil, stirring occasionally until sugar dissolve.
- Once mixture has reached 240 F, remove from heat and stir in butter.
- Return to heat and continue cooking until mixture reaches 300F.
- Remove from heat and carefully stir in baking soda and salt. (The mixture will bubble aggressively, so stir with caution).
- Place popcorn in large bowl and gently fold in caramel mixture until well coated.
- Line a baking sheet with parchment paper.
- Using greased heatproof gloves, take a handful of caramel corn and roll into ball.
- Place on prepared baking sheets and pierce with a stick.
- Repeat to form 8 balls, refrigerate 30 minutes to 1 hour.
- Let sit at room temp for 15 minutes before serving.
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Recipe Source: On a stick by Matt Armendariz
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