Maple Pecan Popcorn Balls
Classic popcorn balls with a flavorful twist make a perfect after-school snack for pint-sizers.
"Light" corn syrup doesn't refer to its calories; it's a reference to its color -- and its mild flavor. Here, it keeps the sugar from crystallizing in these chewy popcorn balls, spiked with maple for a fall treat. Have everything ready before you start as you need to work quickly.
- ⅔ cup Popcorn Kernels
- or 3 T Canola Oil
- 2 cup Sugar
- ¼ cup Corn Syrup, Light
- ¼ cup Maple Syrup
- 1¼ Unsalted Butter Sticks
- 2 tsp Salt
- ¼ tsp Cream of Tartar
- 1 cup Chopped Pecans
- Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl.
- Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan. Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
- Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
- Working quickly and wearing rubber gloves that youâve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly.