Eggnog Popcorn Balls
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 3-inch balls
- Serves:
- 6
ingredients
- 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 1⁄2 teaspoons kosher salt
- 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon vanilla extract
- 1⁄2 cup toasted pecans, coarsely chopped
directions
- 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.
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RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.