Bite-Size Honey Popcorn Balls
Annabelle Breakey
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.
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