Chocolate Popcorn Balls Food

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.

WHITE CHOCOLATE POPCORN BALLS

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.

CHOCOLATE POPCORN BALLS

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

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.

WHITE-CHOCOLATE POPCORN BALLS

Steps:

• Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
• Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.