MICROWAVE CARAMEL CORN or POPCORN BALLS
1/3 cup ( 2/3 stick) butter (no substitutes!)
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla
10 cups popped popcorn (warning: microwave-style popcorn will yield a salty result)
In a 4-quart microwave-safe glass bowl, microwave butter on high power until melted, about 45 seconds. Stir in brown sugar and corn syrup. Microwave on high power 1 to 3 minutes, stirring once, until mixture boils. Microwave on high power 3 minutes without stirring. Stir in baking soda and vanilla; stir in popped popcorn, mixing well. Microwave on 70 percent power (medium) for 1 minute. Remove from microwave and stir. Microwave on 70 percent power (medium) 1 minute more. Remove and stir to coat popcorn evenly. Spread evenly on jelly roll pan lined with nonstick foil.
For caramel corn: Cool thoroughly. Break apart; store in a tightly-covered container. Makes about 2 1/2 quarts.
For popcorn balls: Wait until mixture is just cool enough to handle. Place 1 cup of mixture into a 10-inch square of plastic wrap. Shape into ball. Twist wrap and tie securely. Makes about 8-10 popcorn balls.
Variations: Add nuts and/or drizzle caramel corn with melted dark or white chocolate while cooling.
Source: Salt Lake City Deseret News, 2004, Adapted from Jolly Time Pop Corn