Recipe courtesy of Marcela Valladolid
Episode: Mexican Sweets
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Total:
35 min
Prep:
20 min
Inactive:
5 min
Cook:
10 min
Yield:
6 to 8 popcorn balls
Level:
Easy
Total:
35 min
Prep:
20 min
Inactive:
5 min
Cook:
10 min
Yield:
6 to 8 popcorn balls
Level:
Easy

Ingredients

Decorations:
Popcorn Balls:

Directions

Watch how to make this recipe.

Special equipment: Lollipop sticks or skewers

Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer. 

Then drizzle the popcorn balls with the melted chocolate and decorate.

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