Heffalumps Caramel Popcorn Balls
Get ready to delight in a whimsical treat with Heffalumps Caramel Popcorn Balls—an irresistible mix of crunchy popcorn cloaked in a silky homemade caramel. Perfect for parties, movie nights, or a nostalgic snack, these sweet and salty popcorn balls come together in just 25 minutes with a handful of pantry staples like brown sugar, butter, and sweetened condensed milk. The rich, buttery caramel is seasoned with a hint of vanilla, creating a luxurious coating that will have everyone craving more. Shaped into hand-held portions, thanks to a clever trick using greased hands, these decadent treats are as fun to make as they are to eat. Whether you serve them fresh or wrap them for later, these easy-to-make caramel popcorn balls are a surefire way to satisfy your sweet tooth and bring a touch of magic to any occasion.
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 0.5 cups Unsalted butter
- 1 cups Brown sugar
- 0.25 cups Light corn syrup
- 0.25 cups Sweetened condensed milk
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- as needed Cooking spray or butter (for hands)
Instructions
Lay a sheet of parchment paper or wax paper on your countertop for placing the popcorn balls later.
In a large mixing bowl, place the popped popcorn and set aside.
In a medium saucepan over medium heat, melt the unsalted butter.
Add the brown sugar, light corn syrup, sweetened condensed milk, and salt to the melted butter. Stir continuously to combine.
Bring the mixture to a gentle boil, stirring frequently to prevent burning. Let it simmer for 4-5 minutes or until the caramel reaches a smooth and thick consistency.
Remove the saucepan from heat and stir in the vanilla extract.
Carefully pour the hot caramel over the bowl of popcorn. Using a heat-resistant spatula or wooden spoon, gently toss the popcorn to ensure it is evenly coated with caramel.
Let the coated popcorn cool for 2-3 minutes until it is warm but not too hot to handle.
Lightly grease your hands with cooking spray or butter to prevent sticking.
Scoop a handful of the caramel-coated popcorn and gently press it into a ball shape. Repeat until all the popcorn mixture is used. You should have approximately 8 popcorn balls, depending on the size.
Place the popcorn balls on the prepared parchment paper to set. Allow them to cool completely, about 10-15 minutes.
Serve immediately or wrap individually in plastic wrap for storage. They can be stored at room temperature for up to 3 days.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 226.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
