- 20 cups air-popped popcorn (from 2/3 to 1 cup kernels; see Notes)
- 1 1/4 cups butter, cut into chunks, plus more for your hands
- 1 1/4 cups honey
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
1 Hour, 15 Minutes
- 1. Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.
- 2. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.
- 3. Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.
- 4. Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.
- 5. Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.
- Note: Nutritional analysis is per popcorn ball.
If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.Sunset
- Calories: 64
- Calories from fat: 56%
- Protein: 0.3g
- Fat: 4g
- Saturated fat: 2.4g
- Carbohydrate: 7.3g
- Fiber: 0.4g
- Sodium: 67mg
- Cholesterol: 11mg