Caramel Popcorn Balls Recipe
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Caramel Popcorn Balls

10 cups popped plain popcorn

20 caramels

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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