20 cups popped kettle corn, unpopped kernels removed
1 1/2 cups light corn syrup
1 1/2 cups sugar
3/4 cup plus 2 Tbsp. Suzanne’s Ricemellow Crème
2 Tbsp. vegan margarine
1 tsp. vanilla
1 1/2 cups semisweet vegan chocolate chips
• Place the popcorn on a large, greased baking sheet. Set aside in a 300°F oven.
• In a large saucepan, bring the corn syrup and the sugar to a boil over medium-high heat, stirring constantly. Remove from the heat. Stir in the Ricemellow Crème, margarine, and vanilla until combined.
• Pour over the hot popcorn and stir gently to coat. Cool, then stir in the chocolate chips. With damp hands, quickly shape into 3-inch balls. Wrap individually in plastic wrap. Store at room temperature for up to 1 week.
Makes approximately 24 popcorn balls
