FRUITY POPCORN BALLS
In our family, these are a favorite holiday treat. I don't know who likes them better- my grown children or their children! I've included this recipe in our family cookbook.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl. In a medium saucepan over low heat, cook and stir marshmallows, butter and gelatin until smooth. Pour over popcorn; mix well. Butter hands and form into 3-in. balls.
Nutrition Facts : Calories 84 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
POPCORN BALLS
Provided by Alton Brown
Time 35m
Yield 10 to 12 popcorn balls
Number Of Ingredients 13
Steps:
- Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.
- Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.
- Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.
- Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.
PEANUT BUTTER POPCORN BALLS
My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.
Provided by Lilcat
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 55m
Yield 16
Number Of Ingredients 5
Steps:
- Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
- Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 11.4 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 18.5 g
POPCORN PARTY BALLS
Popcorn is coated in a corn syrup, brown sugar, fruity gelatin mixture and combined with honey roasted peanuts in these bountiful popcorn balls.
Provided by sal
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Place popcorn in a large shallow pan or dish.
- In a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. Remove from heat and stir in gelatin until dissolved. Stir in peanuts. Pour mixture evenly over popcorn, stirring to coat. When mixture is cool enough to handle, form into 2 inch balls. Let cool on waxed paper until set.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 14.2 g, Fat 1.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 55.4 mg, Sugar 5.7 g
FRUIT AND POPCORN BALLS
Make and share this Fruit and Popcorn Balls recipe from Food.com.
Provided by Susie D
Categories Candy
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Butter a very large bowl. Add popped popcorn and your selection of the 2 cups of fruit and/or nuts. I like 1 1/2 cups dried cranberries and 1/2 cup chopped cashews.
- Heat brown sugar, corn syrup, butter, salt, and juice until just boiling. Pour over dry ingredients in bowl.
- Butter hands with additional butter or cooking spray and form into tennis size balls. Compact lightly to get the mixture to hold a ball shape. Set aside. Wrap each popcorn ball in plastic wrap.
- Option: The balls can be drizzled with melted chocolate for gift giving. I like to use white chocolate on the cranberry/ cashew ones. After wrapping with plastic wrap, I tie with a burgandy colored ribbon.
Nutrition Facts : Calories 225.8, Fat 4, SaturatedFat 2.3, Cholesterol 9.2, Sodium 95.8, Carbohydrate 49.4, Fiber 2.2, Sugar 35, Protein 2
COLORFUL POPCORN BALLS
"These easy-to-make, fruit-flavored snacks are a big hit with our four young sons," relates Mary Kay Morris from Cokato, Minnesota. For extra fun, choose gelatin flavors that match your child's school colors. They're sure to become best-sellers, so it's fortunate this recipe can be doubled.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, melt butter and marshmallows over low heat. Stir in gelatin until dissolved. Pour over popcorn and toss to coat. When cool enough to handle, lightly butter hands and quickly shape mixture into balls.
Nutrition Facts : Calories 176 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 139mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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