🐣 Easter Popcorn Balls 🌼
Ingredients:
10 cups popped popcorn (air-popped or lightly salted)
½ cup unsalted butter
1 cup granulated sugar
½ cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
Food coloring (optional, for a pastel tint)
Assorted Easter candies, sprinkles, or edible decorations
Instructions:
Prepare the Popcorn: Place the popped popcorn in a large mixing bowl, removing any unpopped kernels. If using food coloring, lightly mist the popcorn with a few drops of food coloring and toss gently to distribute the color evenly. Set aside.
Make the Syrup Mixture: In a medium saucepan over medium heat, combine the butter, sugar, corn syrup, and salt. Stir continuously until the mixture comes to a boil. Once boiling, stop stirring and let it cook for 2–3 minutes, or until it reaches a soft-ball stage (around 235°F on a candy thermometer).
Flavor the Mixture: Remove the saucepan from the heat and stir in the vanilla extract. If you prefer a stronger flavor, add a drop of almond extract for a hint of nuttiness.
Combine with Popcorn: Carefully pour the hot syrup over the popcorn, using a spatula to gently fold and coat each kernel evenly. Work quickly but carefully to avoid burning yourself.
Shape the Popcorn Balls: Allow the mixture to cool slightly so it’s safe to handle but still pliable. Grease your hands with butter or cooking spray, then shape the coated popcorn into balls of your desired size. Press Easter candies or sprinkles onto the surface while the balls are still sticky, if desired.
Set and Serve: Place the shaped popcorn balls on a sheet of parchment paper or a greased baking sheet to cool completely. Once firm, wrap them individually in plastic wrap or store them in an airtight container until ready to serve.