Eggnog Popcorn Balls

Ingredients

• 9 cups plain popped popcorn
• 1 cup granulated sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 1 teaspoon distilled white vinegar
• 1 1/2 teaspoons kosher salt
• 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon vanilla extract
• 1/2 cup toasted pecans, coarsely chopped

Directions

1. 1

   Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.

2. 2

   Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.

3. 3

   Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.

4. 4

   Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.