CHOCOLATE POPCORN BALLS
I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. -Carolyn Hayes, Johnston City, Illinois
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE AND SPICE POPCORN BALLS
A buttery syrup made with cocoa, cinnamon and cayenne pepper gets tossed together with popcorn and marshmallows. Shape into balls and roll in cinnamon sugar for your next movie night!
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.
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.
CHOCOLATE POPCORN BALLS
Taken from St. Charles of Borromeo Eighty Grade Class of 2002 cookbook, recipe submitted by Chris Dalisay. Chocolate and popcorn...the answer to one of my prayers...and this makes up into nice item to take for fundraiser bake sales.
Provided by Chabear01
Categories Candy
Time 45m
Yield 10 balls, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly. Remove from heat.
- Stir in popcorn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm.
- Shape into 3-inch balls. For easy shaping, dip hands in cold water from time-to-time. Place balls on waxed paper; cool.
WHITE CHOCOLATE POPCORN BALLS
This is what I made when I had a Christmas Party at my house for family and friends. They loved them.
Provided by 4-H Mom
Categories < 30 Mins
Time 25m
Yield 18 popcorn balls
Number Of Ingredients 5
Steps:
- Combine popcorn, pecans and chocolate in a large bowl.
- In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
- Pour over popcorn mixture, toss until well coated.
- Dampen hands, shape mixture into 2 1/2 inch balls.
- Cool completely on greased aluminum foil.
- Wrap each popcorn ball in cellophane or plastic wrap.
Nutrition Facts : Calories 173.6, Fat 11.7, SaturatedFat 4.9, Cholesterol 14.4, Sodium 51.2, Carbohydrate 17.1, Fiber 1.2, Sugar 10.4, Protein 1.8
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