Eggnog Popcorn Balls

Barb Witherspoon's Note:

I found this on www.chow.com. I'm posting it so I will have it handy, but I'm happy to share it with all of you. Chow.com has other interesting popcorn ball flavors such as curry-coconut, so you might want to check them out.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 6.0 3-inch ...

• 9 cups plain popped popcorn
• 1 cup granulated sugar
• 1⁄3; cup light corn syrup
• 1⁄3; cup water
• 1 teaspoon distilled white vinegar
• 1 ½ teaspoons kosher salt
• 4 tablespoons unsalted butter , cut into small pieces (1/2 stick)
• ¾ teaspoon ground nutmeg
• ¾ teaspoon vanilla extract
• ½ cup toasted pecans , coarsely chopped

Directions:

1. Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
2. 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.
3. 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.
4. 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.