Hurricane Popcorn Balls Recipe

• Skill Level: Easy
• Servings: Makes 6 portions
• Nutritional Info per Serving (1 of 6): Calories 388, Total Fat 12 g, Saturated Fat 5 g, Carbohydrates 70 g, Dietary Fiber 2 g, Sugar 48 g, Protein 3 g, Cholesterol 20 mg, Sodium 175 mg
• Total Time: 45 minutes (includes setting time)
• Active Prep Time: 20 minutes

• Nonstick cooking spray (for greasing the bowl and your hands)
• 7 cups popped popcorn (from about 1/4 cup kernels)
• 2 cups rice crackers
• 1 cup sugar
• 1/3 cup light corn syrup
• 1 tablespoon soy sauce
• 1 teaspoon distilled white vinegar
• 4 tablespoons unsalted butter
• Furikake for topping

Required tool: candy thermometer

1. Preheat your oven to 300F and line a large baking sheet with parchment paper. Lightly spray a large oven-safe bowl with nonstick cooking spray, add the popcorn and rice crackers, and warm them in the oven to make coating a breeze.
2. In a saucepan fitted with a candy thermometer, combine sugar, corn syrup, soy sauce, vinegar, and 1/3 cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves, then cook undisturbed until it hits 260F. Off the heat, stir in the butter for that silky shine.
3. Pour the hot syrup slowly over the warm popcorn mixture, tossing constantly with a greased rubber spatula. Mix for 2-3 minutes until evenly coated and cool enough to touchyour kitchen will smell irresistible!
4. With lightly greased hands, shape into 6 generous balls on the prepared sheet, pressing gently to hold shape without compacting too much. While still sticky, sprinkle with furikake for a burst of umami magic. Let set at room temperature for 20 minutes, then dig into these sweet-savory delights that vanish fast!