Ingredients
20
20 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 340
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 1g
- Protein: 3g
- Sugar: 27g
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