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Caramel Popcorn Balls
Ingredients
- 5 Tbsp. vegetable oil
- 2 1/2 c. unpopped popcorn
- 1/4 c. butter
- 1 c. packed light brown sugar
- 1/2 c. light corn syrup
- 2/3 c. sweetened condensed lowfat milk
- 1/2 tsp vanilla extract
Directions
- 1. Add in 1 Tbsp. of the oil to a 4 qt saucepan, and heat over high heat. When oil is warm, add in 1/2 c. of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep hot. Repeat till all corn has been popped. Set aside.
- 2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed lowfat milk; simmer, stirring constantly, till thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
- 3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
- Makes 15 popcorn balls (15 servings)
- Some kid-friendly fare from Maggie, TX...
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