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40 cups popped popcorn (2 cups kernels) ½ cup butter (1 stick), cut into pieces ½ cup honey 1 cup packed light-brown sugar
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1 14 ounce can sweetened condensed milk 5 ounces marshmellows (about 20 large) 30 ounces semi-sweet chocolate, melted Vegetable oil cooking spray
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Set popcorn aside in a bowl. Coat to baking sheets with cooking spray; set aside. Combine butter, honey, and sugar in a 4-quart saucepot over medium heat; cook, stirring with a wooden spoon. When mixture begins to boil, stop stirring and cook until dark amber around sides of pan, about 4 minutes. Remove from heat; stir in milk. Add marshmallows; stir until melted. Pour caramel over popcorn; mix with wooden spoon to coat. When cool enough to handle; about 3 minutes, spray hands with cooking spray; shape mixture into 3-inch balls. Place on baking sheet to cook for 15 minutes.
Using a small spoon; drip chocolate over popcorn balls and down the sides. When chocolate has cooled, store popcorn balls in a plastic container. These may be made 2 to 3 days in advance. | |
