This recipe took me right back to my childhood. My mom would always make popcorn balls; she would make them different colors and add different flavors in them. We could hardly wait until they cooled off to eat them. After making these popcorn balls and consulting with my mom the sauce should have cooked to a hard-crack stage (300 degrees) before adding to popcorn. These turned out more like a chewy caramel popcorn ball. I like mine crunchy so next time I'm getting a candy thermometer and doing 'em right! They still tasted good though, and it won't stop me from eating them.
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