Caramel Apple Popcorn Balls

Self Control
Appears to have dissappeared somewhere between the arrival of the mail on Tuesday
{when baked goods fanatic sis, Holly, mailed me a box of Whoopie Pies all the way from her Newport Beach Susie Cakes. However do I choose which to love more? Sis or Susie Cakes. It’s such a conundrum.}

…and Wednesday…

{when Krandy’s Sweet Co. delivered a box of Kristi’s Triple Threat Cookies, stuft in the centre with pure milk chocolate, gooey caramel, and macadamia nuts. Um, Hello.)

therefore making it nearly impossible to view my pedicure-denied toesies through my trusty hide-the-chub Hippie T.

(God bless the BoHo style.)

If Self Control is found running rampant in the bakery aisles or vacationing in a bowl of shortening,
please retain with a leash and kennel until I contact you.
I’ve decided I may not need it back.

Caramel Apple Popcorn Balls

I’m feeling so wondrously inspired by apples as of late. Perhaps it’s because the eating of a few would be very good for my system. All these baked goods arriving in the mail are more than one girls fat cells can take. So, I jaunted to our Farmer’s Market this week and filled a basket full of apples red and apples green. Pink ladies, Gala’s, Jonathons, Delicious. Looking at all those apples make me think of carameled apples. And carameled apples made me think of caramel popcorn. And, before you know it, these pretty little caramel-apple popcorn balls emerged from a pot. Be warned, there’s not a real apple in the recipe, but the apple candy flavoring makes them so tremendously good, your dentist might agree to count them as a serving of fruit.

You’ll find this caramel is the best kind for making popcorn balls, soft and pliable it’s easy to bite into, but cools firm enough to hold the balls together. Oh, and it’s good. So good. Enjoy! Enjoy!

1 stick butter

1 cup brown sugar

1/2 c. light corn syrup

1/4 c. sweetened condensed milk

1/4 tsp. apple flavoring oil

1/2 tsp. Wilton no-flavor red coloring paste

Combine all ingredients (except apple flavoring) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Once boiling, cook for 2 1/2 minutes (just until soft-ball stage). Remove from heat, add flavoring & coloring, then allow to cool slightly.

Pour caramel over 6-8 cups of fresh popped popcorn. If using an air-popper, 1/3 cup of kernels makes the perfect sized batch of popped corn. Save your teeth: Don’t forget to remove any unpopped seeds. When caramel is poured over popcorn, stir until well coated, then begin forming into large, well-packed balls. Stick a wooden dowel into the center of each popcorn ball. (To decorate wooden dowels, simply hot-glue ribbons and a paper leaf on before poking into popcorn balls). If you still know where your self-control is, be sure to cool & set completed balls before serving.

I need some serious fessing up.
How do you find your self-control when it’s gone. GONE. GONE?!
Please. Share your secrets lest I absorb all the worlds dimples into the back of my heiny, therefore ridding our good universe of their polka-dotted darlingness.
However would Mario Lopez and John Travolta’s chin thereafter make a living?!