Caramel Corn Popcorn Balls

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index, while brown sugar is often cheaper.

light corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey is a natural sweetener, while maple syrup can be less expensive depending on the region.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Dark chocolate chips provide a richer flavor and chopped chocolate can be less expensive.

Pop popcorn using a stir crazy or a large kettle on the stove.

In a large kettle, add some water and granulated sugar to start making the caramel.

Add molasses to the kettle without measuring, about three tablespoons or more to taste.

Add a small amount of vinegar to the mixture.

Turn the stove on low and ensure the water is mixed with the sugar to prevent sticking.

Let the mixture come to a boil and cook until it reaches 235-240 degrees Fahrenheit, checking the temperature intermittently with an instant-read thermometer.

Prepare a large bowl by greasing the bottom with grapeseed oil to prevent sticking.

Once the caramel reaches the desired temperature, remove it from heat and add baking soda and vanilla extract, stirring to combine.

Pour the caramel mixture over the popped popcorn and stir thoroughly to coat all the popcorn evenly.

Once mixed, allow the mixture to cool slightly before forming into balls.

Grease your hands with oil or water to prevent sticking and form the popcorn mixture into balls of your desired size.

Place the formed popcorn balls on a parchment-lined baking sheet to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens