Best 7 Caramel Popcorn Balls Recipes

EASY CARAMEL POPCORN BALLS

Steps:

• Pour popcorn into a large bowl.
• Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

CARAMEL POPCORN BALLS

Steps:

• Combine popcorn and cereal in a large bowl; set aside. , In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted. Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. , With buttered hands, shape into 3-in. balls. Reshape if necessary when partially cooled.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Sort through popcorn, discarding unpopped kernels.
• Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
• Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.

CARAMEL POPCORN BALLS

Steps:

• Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer.
• Then drizzle the popcorn balls with the melted chocolate and decorate.

MINI CARAMEL-APPLE POPCORN BALLS

Steps:

• Line a baking sheet with parchment paper.
• Toss together the popcorn and apples in a large mixing bowl.
• Combine the granulated sugar, brown sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring the mixture to a boil; when it reaches 240 degrees F, remove the pot from the heat and swirl in the butter. Return the mixture to the heat and when it reaches 300 degrees F, remove from the heat completely. Carefully add the baking soda and salt. The caramel will bubble and spurt, so stir with caution.
• Pour the caramel over the popcorn mixture and use a rubber spatula to gently fold it together. The caramel will still be hot, so be careful. Once the popcorn mixture is completely coated and cool enough to work with, lightly coat your hands with butter. Use your greased hands to form popcorn balls about the size of a tennis ball. Transfer to the prepared baking sheet and insert a lollipop stick in the center of each ball. Place the baking sheet in the refrigerator until the caramel is completely set, about 1 hour.

CARAMEL POPCORN BALLS

Steps:

• Combine popcorn and Rice Crispies cereal in a large bowl; set aside.
• In a heavy saucepan over low heat, warm caramels and water until the caramels are melted.
• Stir in peanuts and salt; mix well.
• Pour over popcorn mixture and toss to coat.
• With buttered hands, shape into 3 inch balls and place on waxed paper.
• Reshape if necessary when partially cooled.

CARAMEL POPCORN BALLS

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• 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 milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.