Grandpa Higginbottoms Popcorn Balls Food

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

GRAMMY CARL'S POPCORN BALLS

Steps:

• Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.
• In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.
• Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.

POPCORN BALLS

Steps:

• In a big bowl, combine the popcorn and 11/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly.
• In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning.
• When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you?re making snowballs but don?t pack them too hard.
• In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls.

GRANDPA HIGGINBOTTOM'S POPCORN BALLS

Steps:

• Mix vinegar, water and sugar in a large saucepan.
• Cook until brittle when dropped in cold water.
• Add butter and vanilla.
• Make sure you have bowls of ice water on the table, which has been covered with newspaper.
• Pour candy mixture over a very large bowl of popped corn.
• Stir mixture with a large wooden spoon.
• Coat hands with butter.
• (This part gets messy and older children love it!) Working quickly, form balls with your hands.
• If you burn your hand, put directly in ice water.

GRANDMA'S POPCORN BALLS

Steps:

• In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer.
• Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls.
• You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close.
• Preparation and cooking time does not include time to pop popcorn.
• Cooking time varies with weather conditions.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Sort through popcorn, discarding unpopped kernels.
• Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
• Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.