Halloween Popcorn Balls Recipe

Directions

1. Prepare your popcorn using a stovetop method or an air popper, aiming for 7 to 9 cups of popped kernels. Transfer the popcorn to a large bowl, carefully picking out any unpopped kernels, and set it aside.
2. In a heavy-bottomed saucepan, mix together 1 cup of sugar, ⅓ cup of water, ⅓ cup of light corn syrup, 1 teaspoon of salt, and ¼ cup of butter.
3. Heat the mixture over medium flame, stirring occasionally, until a candy thermometer reads 250°F, which indicates the hard-ball stage. Without a thermometer, test the syrup by dropping a small amount into cold water; it should form a firm ball when ready.
4. For a softer caramel suitable for drizzling, remove the pan from the heat at a slightly lower temperature than the hard-ball stage.
5. Once the caramel hits the target temperature, take the saucepan off the burner and quickly blend in 1 teaspoon of vanilla extract.
6. Slowly drizzle the hot caramel over the popcorn in a steady stream, tossing continuously to ensure every piece gets coated.
7. For caramel popcorn clusters, let the mixture rest for a few minutes to cool down before you start shaping it.
8. To form popcorn balls, lightly coat your palms with butter or oil, then gather the warm, coated popcorn and mold it into round shapes.
9. Place the shaped popcorn balls onto a parchment-lined baking sheet and allow them to cool until firm.