My grandma made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn’t made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.
Ingredients:
- 8 quarts popped popcorn
- 2 cups evaporated milk
- 2 cups white sugar
- 1 cup dark corn syrup (such as Karo®)
- 1 cup margarine
- ⅛ teaspoon salt
Directions:
- 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.
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