CHRISTMAS CARAMEL POPCORN RECIPES

Steps:

• Line two rimmed baking sheets with parchment paper, and lightly grease parchment with cooking spray; set aside. Melt butter in a medium saucepan over medium heat. Add brown sugar and corn syrup and cook, whisking occasionally, until mixture begins to boil, 2 to 3 minutes. Add sweetened condensed milk, and continue cooking, whisking often, until mixture thickens and a thermometer inserted into caramel mixture registers 235°F to 240°F, 4 to 6 minutes. Remove from heat and whisk in vanilla and kosher salt. Cool mixture in saucepan until cool enough to work with, 3 to 5 minutes.
• Meanwhile, toss together popcorn and chopped pecans in a large metal bowl. Drizzle warm caramel over popcorn mixture, and stir gently with a rubber spatula to combine. Working quickly, lightly grease hands with cooking spray, and divide popcorn mixture evenly into 12 portions. Gently roll each portion into a (3-inch) ball. Place on prepared baking sheets and quickly sprinkle with flaky sea salt while popcorn mixture is still slightly warm. Cool completely before serving, about 30 minutes. Popcorn balls can be stored in an airtight container at room temperature for up to 1 week.