Honey Popcorn Balls
¾ cups honey
¾ cup sugar
1 t salt
½ cup water
3 quarts popped popcorn
2 T melted butter
- Add sugar, salt and water to a 3 quart pot and stir until liquid reaches 300°F, which will be a very brittle stage.
- Add honey slowly, stirring until blended.
- Cook until liquid reaches 240° (about one minute.)
- Pull liquid over popcorn and mix with a wooden spoon.
- Working quickly, drop two large spoonfuls of popcorn onto a buttered cookie sheet.
- As they cool, form into balls (rub fingers in butter to keep the popcorn from sticking to your hands.)
- 1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
- 1 package miniature marshmallows (10 ounces)
- 1/4 cup light brown sugar, firmly packed
- 3 quarts popped popcorn
- 1 cup dried cranberries, or English toffee bits, optional
- Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
- Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly
Crunchy Caramel Popcorn Balls
- 4 tablespoons butter, plus more for baking sheet
- 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
- 1 cup cashews, coarsely chopped (optional)
- 1/2 cup packed light-brown sugar
- Coarse salt
- Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
- In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
- Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.