Grandpa’s Favorite Popcorn Balls

Recipe Courtesy of Lisa Cunningham

INGREDIENTS

3 tsp oil
½ cup popcorn (makes about 8 cups popped, and unsalted)
¾ cup dark brown sugar
¾ cup sugar
½ cup dark Karo syrup
½ cup water
¾ cup butter
¼ tsp salt
1 tsp vinegar

DIRECTIONS

To pop the popcorn: Place oil and popcorn kernels in a deep pan. Cover pan with foil, cutting several slits in the top to allow steam to escape. Place over medium heat and shake vigorously. Continue shaking pan until popping slows. Carefully remove foil. Measure 8 cups popped popcorn into a large bowl and set aside (try to pick out the uncooked kernels).

In heavy 2 qt pot, put the brown sugar, white sugar, Karo syrup, water, salt and vinegar,
and stir until sugar dissolves on medium heat. Now stir until caramel reaches soft-ball stage.

Remove from heat and add 1/2 cup of butter and stir till the butter is melted into the caramel. Pour over the popcorn, while mixing the popcorn with a spoon to coat the popcorn evenly. Rub the 1/4 cup of butter that is left onto your hands, and start shaping your popcorn balls. Place them on foil sprayed lightly with cooking spray. Make them the size of your choice. After they cool a bit, turn them over to allow caramel to distribute evenly.

Makes about 9 large, or 15 small.