Rating: 4.5 stars 4.5
200 Ratings
  • 5 star values: 135
  • 4 star values: 41
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 3

Easy to make and delicious. Kids Love them.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.

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  • 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). Stir in vanilla.

  • Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Nutrition Facts

322 calories; protein 5.2g; carbohydrates 54.8g; fat 10.4g; cholesterol 12.8mg; sodium 51mg. Full Nutrition
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