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Halloween: Sweet Popcorn Balls

Source of Recipe


Slade Grove, of Wicked Witch Bakery (Phoenix, AZ)



List of Ingredients



• 3 cups natural, lightly salted microwave popcorn
  
• 2 cups salted dry roasted peanuts
  
• 1 cup sugar
  
• ½ cup light corn syrup
  
• 2 Tbsp unsalted butter
  
• ¼ tsp sea salt
  
• 2 tsp real vanilla paste
  






Instructions



1. Pop the popcorn according to package instructions. While hot, carefully open package and empty popcorn into a large bowl. Toast the peanuts in a large skillet over medium-high heat until lightly browned, about 3 to 5 minutes. Add to the popcorn.
   
   
2. To make caramel:
   Warm the cream over low heat and keep warm while cooking the sugar. Place sugar and corn syrup in a deep, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves. Stop stirring; raise heat to medium-high and simmer until the sugar reaches the "hard-crack" or 305° F on a candy thermometer.
   
   
3. Add butter and salt to the sugar mixture. Slowly pour in the cream and vanilla. Reduce the heat to medium, and continue to cook until the sugar reaches the "soft ball" stage or 240° F on a candy thermometer. Remove immediately from heat. Pour caramel over popcorn, and stir to evenly coat. When the popcorn is cool enough to handle, coat your hands with some butter and shape popcorn into 15 balls about 3½ inches in diameter.
   
   Makes 15