Mini Eggnog Popcorn Balls

Slightly adapted from: Chow.com

Ingredients

8 cups plain popcorn

1 cup granulated sugar

1/3 cup light corn syrup

1/3 cup water

1 tsp. distilled white vinegar

1 1/2 tsp. kosher salt

4 Tbsp. unsalted butter (1/2 stick, but into small pieces)

3/4 tsp. ground nutmeg

3/4 tsp. vanilla extract

3/4 cup cup toasted pecans, coarsely chopped

Instructions

Coat a large heatproof bowl with butter or oil and place popcorn in bowl. Toast pecans in oven at 350 F until fragrant, about 5 minutes.

Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260 F on a candy thermometer, about 5-7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.

Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.

Using buttered or oiled hands, tightly press mixture (it may still be warm) into mini rounds. Place on waxed paper to cool completely, about 15 minutes.