Sweet and Salty Popcorn Balls

Sweet and Salty Popcorn Balls

  • 10 cups salted popcorn
  • 2 cups pretzels or gluten free pretzels
  • 6 tbsp butter
  • 1 cup organic coconut sugar
  • 1/2 cup honey
  • 1/2 cup baking soda
  • 1/2 tsp salt

  1. Place the popcorn and pretzels in a large bowl. Toss to combine and set aside.

  2. In medium stockpot, melt butter over medium heat. Add sugar and honey and cook without stirring to 300F on a candy thermometer.
  3. Add baking soda and salt, stir briefly and pour the mixture over the popcorn. Gently toss to coat the popcorn completely.
  4. Allow the coated popcorn to cool for 2-3 minutes, until just cool enough to touch. Using oiled hands, form 16 tennis size balls. Popcorn balls will store in fridge in a glass airtight container for up to 3 days.

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