Mini Caramel Apple Popcorn Balls Recipes

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.

MINI CARAMEL APPLES

Steps:

• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
• Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.

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:

• Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.

CARAMEL POPCORN BALLS

Steps:

• Lay a piece of wax or parchment paper on the counter or on a baking sheet. Place popped popcorn in a large bowl. Set aside.
• Place butter, brown sugar and corn syrup in a microwave safe bowl. Cook for one minute. Stir and cook two additional minutes for chewy popcorn balls. If you like crunchy popcorn balls, cook an additional minute. Remove from microwave. Stir in vanilla and baking soda.
• Pour caramel over popcorn and stir until well coated. Allow to cool slightly.
• Grease hands with butter (or use wax paper or gloves) and shape the popcorn into 2-inch balls. Wrap each ball with plastic wrap or store in a zip top bag or airtight container for up to 2 weeks.

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.