Begin by popping 1 cup of high-quality popcorn kernels using an air popper or on the stovetop in a large pot over medium heat. Cover the pot and shake occasionally until the popping slows to about 2 seconds between pops. Transfer popcorn to a large mixing bowl, discarding any unpopped kernels.

In a medium saucepan, melt ½ cup of butter over medium heat, then stir in 1 cup of brown sugar and ½ cup of corn syrup. Bring this mixture to a gentle boil, stirring constantly for about 4-5 minutes until it thickens and becomes a deep amber color. Mix in 1 teaspoon of vanilla extract.

Pour the warm caramel mixture over the popped popcorn in the mixing bowl while using a spatula to gently fold the caramel into the popcorn.

As the caramel-coated popcorn cools slightly, stir in ½ cup of creamy peanut butter and ½ teaspoon of sea salt.

Once the mixture is cool enough to handle, lightly grease your hands and form medium-sized balls, roughly 2 inches in diameter. Place each popcorn ball on a baking sheet lined with parchment paper.

Allow the shaped popcorn balls to cool at room temperature for about 30 minutes.

Transfer your Sweet and Salty Popcorn Balls to a serving platter or festive bowl and serve.