Shaped like candy apples, caramel balls will keep up to five days if stored tightly wrapped in an airtight container.
Photo by Sue Ade/Morris News Ser
1 2.9-ounce bag microwave
popping corn, popped
1 14-ounce can sweetened
1/2 cup light brown sugar
1/2 cup Nestle's butterscotch
Chocolate glaze (recipe
Wooden popsicle sticks
Place popcorn in a large mixing bowl; set aside. In a medium size saucepan, over low heat, heat milk with brown sugar and butterscotch morsels, stirring until mixture is smooth and creamy. Pour milk mixture over popcorn; stir well to coat.
With buttered hands, form mixture into 2-inch balls an place on a foil-lined baking pan. Drizzle popcorn balls with chocolate glaze.
Allow popcorn balls to set one hour before serving. A wooden popsicle stick may be inserted in popcorn balls if desired. Wrap each ball in plastic wrap; store in an airtight container.
Makes 16 to 18 popcorn balls.
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