Candy Apple Popcorn Balls

Instructions

1. Place the popped popcorn in a large mixing bowl and set it aside.

2. In a medium saucepan, combine the granulated sugar, unsalted butter, corn syrup, vanilla extract, dried apples, cinnamon, and salt.

3. Heat the mixture over medium heat, stirring constantly until the sugar has melted and the ingredients are well combined.

4. Continue to cook the mixture, without stirring, until it reaches 300°F (hard crack stage) on a candy thermometer.

5. Once the mixture has reached the desired temperature, immediately remove it from the heat.

6. Pour the hot caramel mixture over the popped popcorn in the mixing bowl.

7. Using a spatula or wooden spoon, quickly stir the caramel into the popcorn until it is evenly coated.

8. Add the chopped candy apples to the caramel popcorn mixture and gently fold them in.

9. Working quickly while the caramel is still warm, form the mixture into 12 golf ball-sized balls, pressing firmly to ensure they hold their shape.

10. Place the formed popcorn balls on a baking sheet lined with wax paper to cool and set.

11. Allow the Candy Apple Popcorn Balls to cool completely before serving.

12. Store any leftover popcorn balls in an airtight container at room temperature for up to 3 days.