Caramel Popcorn Balls

My mom made these for us so many times when we were kids!  And for whatever reason, about 10 years ago I got a craving.  I was lucky enough to find this wonderful recipe.  It creates ooey, gooey popcorn balls that when I make them, I can’t stop at just 1.  Or 2.  

Also, the recipe calls for 3 bags of popped popcorn, but that all depends on how gooey you want them.  If you want them gooeyer, use less popcorn, less gooey; more popcorn.  The 3 bags is a good starting point though…and for me it yields the perfect combination.

Makes approx 15 balls

Ingredients

3 bags of popped popcorn, unpopped kernels removed (I usually use plain)

1/4 cup butter

1 cup packed light brown sugar

1/2 cup light corn syrup

2/3 cup sweetened condensed milk

1/2 teaspoon vanilla extract

Directions

Place the prepared popcorn in a large bowl or even a dutch oven and 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).  Remove from the heat and once the bubbling has stopped, stir in the vanilla.

Pour caramel over popped corn and stir to coat evenly.  When cool enough for you to handle, (different tolerance for different people) butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Either wrap each ball in plastic wrap and secure with a tie, or place in individual baggies.

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New Orleans Pralines

I found this recipe by accident one day, and decided to give them a try.  I’d never made any type of candy before, so basically the first time they came out terribly. Through trial and error, I’ve now perfected them, thank you very much.  

Makes 12 candies

Ingredients

1 cup light brown sugar, packed

1 cup granulated sugar

½ cup light cream

1 ½ cups pecans, halved

2 tablespoons butter

Directions

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.

Add pecans and butter and continue to cook over medium heat, stirring frequently.

Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.

Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

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