Field editor Edna Hoffman of Hebron, Indiana writes, "These sweet chewy snacks are made from one of our state's most popular crops—popcorn! This version has a nice caramel color and flavor."
Total TimePrep/Total Time: 30 min.
- 2 quarts popped popcorn
- 1 cup packed brown sugar
- 1/3 cup water
- 1/3 cup dark corn syrup
- 1/4 cup butter, cubed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270° (soft-crack stage).
- Remove from the heat; stir in vanilla. Pour over popcorn; stir to coat. When cool enough to handle, quickly shape into balls.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts1 each: 331 calories, 12g fat (5g saturated fat), 20mg cholesterol, 446mg sodium, 58g carbohydrate (43g sugars, 1g fiber), 1g protein.
Originally published as Popcorn Balls in Taste of Home October/November 2001