Caramel Popcorn Balls Recipe
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Caramel Popcorn Balls
10 cups popped plain popcorn
1 cup mini-marshmallows
2 tablespoons water
1 teaspoon vanilla
1/8 teaspoon cinnamon
Yield: 10 popcorn balls
Put popcorn into a very large bowl; set aside. Measure marshmallows
and water into a 2- or 4-cup glass measure or bowl. Add the caramels
to the glass measure or bowl and microwave on high for about 1-1/2
minutes. Stir and microwave 1 more minute. Stir the mixture until
the marshmallows are completely melted (about a minute). Add vanilla
and cinnamon. Pour immediately over the popped corn and toss until
well coated and cooled.
Lightly grease hands with butter or margarine. Using about 1 cup of
popcorn mixture, form into a ball. Wrap the ball with plastic wrap
and use a ribbon to tie. The ribbon colors can be coordinated for
holidays. Repeat with the remaining caramel corn and refrigerate the
popcorn balls because they stiffen when they are kept chilled, and
soften when left at room temperature.
Variation - Baked Caramel Corn: Instead of making popcorn balls,
spread the popcorn mixture in a single layer on a baking sheet
coated with nonstick cooking spray. Bake in a preheated 250-degree
oven for about 18 minutes. Watch carefully to prevent over-browning.
Cool; break apart.
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