Ingredients
15
15 servings
- •5 tablespoons vegetable oil, divided
- •2.5 cups unpopped popcorn
- •1 cup packed light brown sugar
- •0.5 cup light corn syrup
- •0.25 cup butter
- •0.66666698455811 cup sweetened condensed milk
- •0.5 teaspoon vanilla extract
Instructions
- Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
- Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
- Pour caramel over popped corn and stir to coat.
- Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.
Nutritional Facts
Per 15 servings
- Calories: 322
- Carbohydrate: 55g
- Fat: 10g
- Fiber: 5g
- Protein: 5g
- Sugar: 25g
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