Ingredients for Chocolate Popcorn Balls
- 1 cup granulated sugar
- Light Corn Syrup
- 6 tablespoons (3 ounces) unsalted butter
- Cocoa Powder
- ¼ teaspoon salt
- Popped Corn
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How to Make Chocolate Popcorn Balls
- In a large, heavy-bottomed 4-quart saucepan or Dutch oven, combine 1 cup granulated sugar, ½ cup light corn syrup, 6 tablespoons (3 ounces) unsalted butter, ½ cup unsweetened cocoa powder, and ¼ teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil (235°F on a candy thermometer).
- Remove from heat and immediately stir in 6 cups popped popcorn (about 10 ounces unpopped).
- Continue to stir until the popcorn is evenly coated with the chocolate mixture, about 2-3 minutes.
- Let the mixture cool slightly until it's lukewarm but still pliable (about 10-15 minutes).
- Lightly grease your hands with butter or cooking spray or dip them in cold water from time to time for easier shaping.
- Shape the popcorn mixture into 3-inch balls.
- Place the finished popcorn balls on wax paper or parchment paper to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
18g
Carbs
9g
