Sweet and spicy popcorn balls with pumpkin seeds

Ingredients:

• 300 g of microwave-safe popcorn
• 2 cups peeled pumpkin seeds
• 1 cup heavy cream
• 1 cup of sugar
• 0.5 cup corn syrup
• 2 tbsp (30 g) butter, cut into pieces, plus extra for forming balls
• 0.25 tsp fine salt
• 1 teaspoon vanilla extract
• 0.5 tsp ground cinnamon
• 0.5 tsp cayenne pepper

Preparation:

1. Prepare the popcorn according to package directions. Carefully open the bags while the popcorn is still hot and pour into a large bowl.
2. Toast the pumpkin seeds in a large skillet over medium-high heat until they begin to pop, stirring occasionally, about 4 minutes. Add to the popcorn.
3. Prepare the caramelWarm the cream over low heat and keep warm while you prepare the sugar. Place the sugar and corn syrup in a large, deep, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the sugar melts. Stop stirring, increase the heat to medium-high, and simmer gently until the syrup reaches the hard-crunch stage (150°C when measured with a candy thermometer), about 7 minutes.
4. Add the butter and salt to the sugar mixture. Gradually whisk in the cream and vanilla, being careful not to splash hot liquid. Reduce the heat to medium and continue cooking, stirring occasionally, until the syrup reaches the soft-ball stage (115°C with a thermometer), about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne pepper. Let cool for a minute. Pour the caramel over the popcorn and stir to coat the kernels evenly.
5. When the popcorn has cooled sufficiently, grease your hands with butter and form into balls 10 cm in diameter. Wrap in waxed paper and tie with twine, if desired. Serve or store in a sealed container at room temperature for up to a week.
   
   Recipe popcorn balls with sesame seed topping.