Preparation:
Heat all ingredients except popcorn in Dutch oven over medium-high heat, stirring constantly. Stir in popcorn. Cook, stirring constantly until popcorn is well coated, about 3 minutes; cool slightly.
Dip hands into cold water; shape mixture into 8 about 21/2-inch balls.
Place on waxed paper; cool completely. Wrap individually in plastic wrap, or place in plastic bags and tie.
Caramel Popcorn Balls: Substitute packed brown sugar for the granulated sugar and dark corn syrup for the light corn syrup; omit food color.
Chocolate Popcorn Balls: Add 2 tablespoons cocoa with the sugar; omit food color. |
