- 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
- 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.
- 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.
- 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!
- 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!
