YieldsMakes 60 to 65 popcorn balls
These miniature popcorn balls, held together with caramelized honey, are just the right size for snacking.

 

How to Make It

Step 1
1

Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.

Step 2
2

In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.

Step 3
3

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Step 4
4

Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.

Step 5
5

Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Step 6
6

Note: Nutritional analysis is per popcorn ball.

Ingredients

 20 cups air-popped popcorn (from 2/3 to 1 cup kernels; see Notes)
 1 1/4 cups butter, cut into chunks, plus more for your hands
 1 1/4 cups honey
 3/4 teaspoon salt
 2 teaspoons vanilla extract

Directions

Step 1
1

Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.

Step 2
2

In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.

Step 3
3

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Step 4
4

Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.

Step 5
5

Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Step 6
6

Note: Nutritional analysis is per popcorn ball.

Bite-size Honey Popcorn Balls