Caramel Corn/Popcorn Balls
This simple and healthy treat is fun any time of year. You might like to add chocolate chips, nuts or seeds or even dried fruits to the mix.
8 cups popped popcorn (about 2 T. cooked in a 2 quart pot works well)
1/4 – 1/3 C. brown rice syrup
1/4 – 1/3 C. maple syrup
small pinch of sea salt
1/2 tsp. vanilla
squeeze of lemon
Optional 1 T. Earthbalance buttery spread
Heat the syrups together and boil for several minutes. The color will darken but do not burn. Remove from heat and add the other ingredients and then coat the popcorn. To make popcorn balls place some of the coated corn on wax paper and use the paper to form a pressed together ball. Allow to cool completely. If you want the caramel corn to be more crunchy you might want to place on a baking sheet and bake in a 350°F oven for 10 – 15 minutes watching it so as it doesn’t burn.