Eggnog Popcorn Balls
I was excited to run across this recipe on Chow.com
9 cplain popped pocorn
1 cgranulated sugar
1/3 clight corn syrup
1 tspdistilled white vinegar
1 1/2 tspkosher salt
4 Tbspunsalted butter (1/2 stick), cut into small pieces
3/4 tspground nutmeg
3/4 tspvanilla extract or rum
1/2 ctoasted pecans, coarsely chopped
How to Make Eggnog Popcorn Balls
- Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
- Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
- Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
- Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
Popcorn balls will last about 5 days at room temp. in an airtight container.