There are a few great things about popcorn balls: a) no need to bake (other than a quick turn in the oven to fully dry out the popcorn), b) extra popcorn to munch on (always make extra), and b) caramel.

Larry and I have popcorn semi-regularly. It’s one of our favorite things to have for dinner, along with a cocktail or two and something good on TV.

Normally I make popcorn stove-top, in salty brown butter. For the popcorn balls, I tried popping in coconut oil, with a small amount of salt. Totally delicious, and a slightly healthier alternative.

The one thing I’d change about these is to use actual M&Ms in the mix instead of the fancy organic hippie fake M&Ms I picked up at Whole Foods because I was too lazy to go somewhere else for M&Ms. The candies I used melted immediately when mixed up with the warm caramel, making delicious but messy and not so pretty popcorn balls.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Caramel Candy Popcorn Balls (Baked Occasions, p. 96)