I made this recipe with some small changes and additions for a Christmas bake sale taking place today.
First, I only took the sugar mixture up to 275 degrees since kids will be eating them and I didn't want to rip out everyone's baby teeth. This worked fine--the balls are crunchy and a little chewy, but not very sticky (since I have to package them up). The samples I tasted were excellent--buttery and sweet.
Then after I mixed the syrup into the popcorn I sprayed my hands with Pam and started working with the popcorn on the edges immediately since it was the coolest. I formed the balls around pretzel dipping sticks to give a handle to the ball. I was just finishing the 18th ball as the mixture was getting too stiff to form around the pretzel.
Finally, I drizzled melted chocolate chips and caramel onto the balls for a fancier looking treat and put them into foil cupcake holders.
They are individually wrapped in clear plastic treat bags with red and green ribbons, waiting to head off to the sale this afternoon. Very pretty!
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I made this recipe with some small changes and additions for a Christmas bake sale taking...