Ingredients
- 4 quarts popped popcorn
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Non-stick cooking spray
Directions
- Preheat oven to 250°F. Spread popcorn in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 10 minutes to dry out the popcorn.
- In a medium saucepan over medium-high heat, melt butter. Add corn syrup and brown sugar and bring to a boil. Boil for 5 minutes, stirring frequently. Remove from heat and stir in vanilla, baking soda, and salt.
- Pour the hot caramel mixture over the popcorn and stir with a wooden spoon to coat evenly. Spray your hands with cooking spray and shape the popcorn into balls. Place on parchment paper or a silpat to cool.
- Store in an airtight container for up to 1 week.
Interesting Facts
- The original caramel popcorn recipe was created in the late 1800s in Chicago.
- Caramel popcorn balls are a popular treat in the United States, especially around the holidays.
- Caramel popcorn balls are also sometimes called “monkey balls”.
