Chocolate Lover’s Popcorn Balls
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15Prep Time Minutes
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30Total Time Minutes
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13Number of Ingredients
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8Servings
Prepare Orville Redenbacher® Microwavable Extra Buttery Popcorn according to package directions. Transfer popcorn to large bowl; set aside.
In heavy-bottomed saucepan set over medium heat, combine sugar, corn syrup, butter, lemon juice, 1 tbsp (15 mL) water and salt; bring to boil, swirling to combine.
Boil for 5 to 10 minutes or until caramel reaches 245°F (118°C) on candy thermometer for firm ball stage (pliable ball of caramel is formed when spoonful of caramel is added to small dish of cold water). Remove from heat. Stir in baking soda and vanilla.
Working quickly, pour over popcorn, tossing evenly to coat. Let cool slightly. Add brownie pieces and dark chocolate chips, tossing well to combine.
Using buttered or wet hands, firmly pack cupful (250 mL) of mixture into ball; repeat with remaining mixture. Place on parchment paper-lined tray. Insert craft stick into centre of each ball. Let cool completely.
Place dark chocolate in microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Let cool slightly.
Dip popcorn balls in dark chocolate, letting excess drip back into bowl. Transfer to parchment paper-lined tray. Let stand until chocolate is set.
Place milk chocolate in microwave-safe bowl. Microwave on Medium for 1 to 2 minutes, stirring every 30 seconds, until smooth and melted. Repeat with white chocolate. Let cool slightly.
Drizzle milk and white chocolate over popcorn balls. Let stand until chocolate is set. Store in airtight container at room temperature for 3 to 5 days.
Tip: Alternatively, roll caramel popcorn mixture into mini balls; dip in chocolate for mini truffles
Chocolate Lover’s Popcorn Balls