Cherry White Chocolate Popcorn Balls Food

EASY WHITE CHOCOLATE PARTY MIX

Steps:

• In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

WHITE CHOCOLATE & PEPPERMINT CHRISTMAS POPCORN BALLS RECIPE

Steps:

• Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.
• In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it's okay if you have small piece of chocolate that haven't melted), remove from heat and stir in peppermint extract.
• Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chcoolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.
• Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3″ popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.
• Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

WHITE CHOCOLATE POPCORN DELUXE

Steps:

• Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt., Spread onto waxed paper. Cool until set. Store in an airtight container.

WHITE CHOCOLATE POPCORN BALLS

Steps:

• Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.
• Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.

OLD-TIME POPCORN BALLS

Steps:

• Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

WHITE CHOCOLATE POPCORN

Steps:

• Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
• Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
• In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
• Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
• **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.

OLD-FASHIONED POPCORN BALLS

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.

POPCORN BALLS

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.