Nutritional Analysis per serving (25 servings)Powered by
These sweet and salty popcorn balls are super fun, super delicious, and super easy to make. You can form them into any size you choose; but the smaller, 2-inch, three-bite portion turns these into ideal edible gifts.
1Line a large baking sheet with greased parchment. Make the caramel mixture by combining the butter, brown sugar, and corn syrup in a medium saucepan over medium heat and cook, stirring occasionally, until the butter has melted. Bring to a boil, add the condensed milk, and continue to boil for 5 minutes, stirring to prevent scorching. Remove from the heat and stir in half the salt.
2Combine the popcorn and pecans, if using, in a large bowl. Pour the caramel mixture over the popcorn and stir to coat completely. Let the mixture cool slightly, about 3 minutes.
3When the popcorn mixture is cool enough to handle, coat your hands with cooking spray and roll the mixture into 2-inch balls (measure out 1/4 cup per ball for reference). Place the balls on the lined baking sheet. Sprinkle with the remaining salt. Let cool completely. Store in an airtight container at room temperature.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Chef Daniel Patterson has a new take on grits—he makes them with popcorn.
Paper Bag Popcorn
Learn to make popcorn in a brown paper bag. This technique is simple, reliable, and delicious! Read more.
Basic Caramelized Onions
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection. Read more.