Back in September I attended my first food conference, IFBC. It was fun to be at a food focused conference and I’m excited to try a few different ones this year. One of the sponsors was Bob’s Red Mill. I was already a fan of their Shredded coconut so when we got some Sorghum in our swag bags I was intrigued.

On the back of the bag is instructions for popped sorghum… Interesting… So of course I had to try it!

CHECK IT OUT!!!! Awww it’s so cute! It looks like barbie popcorn! Seriously my kids loved making this mini popcorn with me! It was easy, and let’s face it, everything is more fun in mini form.

ANYWAY, I decided I wanted to make caramel popcorn balls with our mini popcorn! I popped about half the sorghum bag and got about 5 cups of mini popped sorghum!! Of course this recipe tastes great on regular popcorn too! I made a half batch for my half sized popcorn!

We let the mini caramel popcorn cool a bit and then the girls helped me make small popcorn balls, it was messy but so much fun! We added skewers to them to make them fun pops! The kids loved eating them and thought they were a super fun after school treat!

Honestly this is my favorite caramel popcorn recipe because it stays soft longer than some that I’ve tried. I don’t like “break-your-teeth” caramel popcorn balls. But these? so cute and little and tasty! The small balls were perfect for just popping in your mouth and I think he ate like 5 of them!

Mini Caramel Popcorn Balls

using sorghum to pop mini popcorn and adding caramel to make mini popcorn balls is easy and so fun!

5 from 1 vote

Print Pin Rate

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: mini balls

Calories: 205kcal

Author: Ashlee Marie

Ingredients

3 C sorghum
1/2 C butter
1/2 C light corn syrup
1 C packed light brown sugar
1/4 C granulated sugar
7 oz sweetened condensed milk
1 1/2 tsp vanilla

US Customary - Metric

Instructions

1/2 C at a time add the sorghum to a small paper bag and fold over the top a few times
Cook in the microwave 2-3 mins (listen for the popping to slow down)
bring butter, syrup, brown sugar and white sugar to softball stage (250 degrees)
add the milk and vanilla and boil 1 more min.
let cool slightly - so it doesn't shrink the popped sorghum
spread the popped sorghum into a large pan, pour half the caramel over.
stir the popped sorghum and add more caramel sauce if you need it
let it sit a while and ball up if you want (or if you have any left)

Video

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Mmmmm, AND high in fiber (I always try to find something “healthy” I can push when my husband teases me about all the treats I make). HA! Anyway they taste amazing.

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