Caramel-Raisin Popcorn Balls (Halloween)
6 heaping cups popped corn
1/3 cup packed light brown sugar
1/4 cup reduced-calorie light corn syrup
2 tablespoons unsalted butter
1/4 cup finely chopped raisins
Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put the popcorn in a large bowl.
Combine the brown sugar, corn syrup & butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted & the mixture darkens; about 2 minutes.
Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in raisins.
Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2 inch balls. (Make sure each ball gets a little bit of the raisins.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water & press & squeeze each ball again to help keep it together.
Let the popcorn balls cool completely before storing.
To store, individually wrap in plastic wrap & store in an airtight container.
Wrap the popcorn balls airtight for up to 2 days, but best the day they are made.
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