Autumn is here and it’s time to learn How to Make Raspberry Caramel Corn Balls!
I look forward to the Fall harvesting months, and especially handing out goodies for Halloween. I find that the “old-fashioned” treats are falling by the wayside these days, pushed out by packaged candy treats & bags of chips.
You get the salty, crunchy & sweet goodie you’re looking for.
Raspberry Caramel Corn Balls:
For this recipe I used Napa Valley Vinegar Co. Raspberry Vinegar. This sweet, thick, fruity tasting, mellow vinegar works very well as a reduction for this recipe, making the popcorn balls even tastier than ever.
This amazing, super-sweet vinegar contains pure raspberry puree in it and the flavor remains within the reduction giving that raspberry taste to the caramel, which goes so well with the popcorn balls, making them like sticky candy with a crunch – just what big and little kids seem to love.
The Napa Valley Vinegar Co. Raspberry Vinegar lends itself well to many other recipes from beverages & dressings, to syrups and the like. I have made a beautiful caramel with one of their other specialty vinegars, Napa Valley Vinegar Co. Cherry Cabernet Vinegar. The caramel I am making for the popcorn balls is a bit different and the corn balls turn out to be sweet with a raspberry-caramel flavor that is simply delicious.
Type: Dessert Recipe
Prep Time: 15 – 20 min
Yield: 7 – 10 popcorn balls
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 2 1/2 cups popcorn kernels – unpopped
- 3/4+ cup vegetable oil
- 1/3 cup raspberry vinegar – I used Napa Valley Vinegar Co. Raspberry Vinegar.
- 1/4 cup butter
- 1 cup brown sugar – packed
- 1/2 cup corn syrup
- 1/4 tsp sea salt – I used Drogheria Red Hawaiian Sea Salt.
- 2/3 cup sweetened condensed milk
- Use a pot with a lid that are oven safe, so you can keep the popcorn warm in the oven after it has popped.
- Have a candy thermometer available.
- In a large pot, heat up oil on medium. Then, add in a few test kernels to see if they pop. When they do, add in the rest of the unpopped kernels and shake the pot back and forth to coat the popcorn kernels with oil. Pop until most all of the kernels pop, shaking from time to time, so unpopped kernels drop to the bottom.
- Tip: Leave the lid of the pot slightly ajar, to allowing some of the steam to get out.
- Tip: Remove immediately if you smell any kernels burning.
- When most of the kernels pop, remove the pot from the heat and wait for the popping to stop. Place pot with hot popped corn in the oven on 175 degrees F to keep warm.
- In a medium-sized sauce pan, using a candy thermometer, add in butter, brown sugar and corn syrup and stir to combine well. Then, add in Napa Valley Vinegar Co. Raspberry Vinegar, stir well, and allow mixture to heat up, until mixture comes to a boil – without stirring. Affix candy thermometer to the side of the sauce pan.
- Toss popcorn with sea salt & return to the oven to keep warm.
- When caramel mixture comes up to a boil, add in sweetened condensed milk and continue cooking and stirring until caramel comes up to 114 degrees C – about 15 min.
- Remove mixture from heat and pour over warm popcorn, tossing and stirring the popcorn quickly & vigorously, so all the popped corn is coated with caramel mixture.
- Note: The caramel will harden quickly, so coat popcorn quickly.
- While the caramel is still pliable, but cool enough to handle, form 3 – 4 inch balls, being careful not to compress popcorn too much, just enough so that they stick together.
The outside of the popcorn balls with be somewhat solid with crunchy caramel and the fluffy popcorn inside …well, it’s just fantastic.
This show is brought to you by Wine Country Kitchens – They bring the Napa Valley…to your table!
Check out their whole line of Napa Valley Vinegar Co. products, and have a look at their whole line of fruit vinegars, all made with fine wines and real fruit purees.
Make sure to get yourself some of this raspberry vinegar and see what a difference it makes in your recipes too, and keep it on hand in your pantry to use for some fantastic recipes of your own.
Have a wonderful trick or treat season, and start it off by making some of these Raspberry Caramel Corn Balls too!
- How to Make Caramel Corn: National Popcorn Poppin’ Month
- How to Make Raspberry Parfaits with Napa Valley Raspberry Vinegar Reduction
- How to Make Chardonnay Peach Caramel Apples + Video
- Web Chef Review: Napa Valley Vinegar Co. Raspberry Vinegar
- Web Chef Review: Just Honest Popcorn from the Rocky Mountain Popcorn Company