Caramel Corn Popcorn Balls

The balls stiffen when they are kept chilled in the refrigerator and soften when they are left out at room temperature.

10 cups popped plain popcorn
20 caramels, unwrapped
1 cup miniature marshmallows
2 tablespoons water
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Butter or margarine

Put popcorn into a very large bowl; set aside.

Measure marshmallows and water into a 2- or 4-cup glass measure or bowl. Add the caramels to the glass measure or bowl and microwave on HIGH for about 1 1/2 minutes. Stir and microwave 1 more minute. Stir the mixture until the marshmallows are completely melted (about a minute). Add vanilla extract and cinnamon. Pour immediately over the popped corn and toss until well coated and cooled. Lightly grease hands with butter or margarine. Using about 1 cup of popcorn mixture, form into a ball. Wrap the ball with plastic wrap and use a ribbon to tie. The ribbon colors can be coordinated for holidays. Repeat with the remaining caramel corn and place the popcorn balls in the refrigerator until needed.

Baked Caramel Corn: Instead of making popcorn balls, spread the popcorn mixture in a single layer on a baking sheet that has been coated with nonstick cooking spray. Bake in a preheated 250 degree F oven for about 18 minutes (watch carefully to prevent overbrowning). Break apart.

Makes 10 balls.