Balsamic Caramel Popcorn Balls

Ingredients:
4.5 oz. popcorn kernels
1/3 c. Butter Olive Oil
3/4 c. sugar
2 Tbsp. honey
2 Tbsp. Maple Balsamic
1/2 tsp. baking soda
1 tsp. salt

Heat a cast iron pot over medium-high heat for 3 minutes, until warm. Add the 2 Tbsp. of olive oil and popcorn kernels, cover and wait until they pop, about 2 minutes, then crack the lid to allow the steam to get out. When rapidly popping, shake the pot with the lid partially on until 5 - 7 seconds between pops. Remove from the heat, remove the lid and set aside.

Add remaining olive oil, sugar, honey and balsamic to a deep non-stick saucepan and stir to dissolve the sugar. Bring to a low boil over medium heat and cook, without stirring for 5 - 7 minutes until caramel darkens to an amber color. Add baking soda and the salt (be careful! it will foam up), then quickly pour over the popcorn and stir to coat all the kernels.

Run your hands under cold water and with cold hands or with disposable gloves on that are lightly wet with cold water, scoop popcorn into balls of your desired size and press together around a popsicle stick. It will be warm and sticky so work quickly. Wrap each ball in plastic wrap once formed to help it hold its shape around the popsicle stick. Repeat with remaining caramel popcorn.

Instead of making balls , the caramel corn can also be spread on a lightly greased baking sheet immediately after mixing to cool and be broken up and eaten.

Enjoy!