Halloween Popcorn Balls Food

CARAMEL POPCORN BALLS

Steps:

• Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer.
• Then drizzle the popcorn balls with the melted chocolate and decorate.

HALLOWEEN POPCORN TREATS

Steps:

• Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
• In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
• In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
• Break into 2-inch pieces and store airtight in a plastic container.
• Serving Suggestion: Place in small plastic bags and seal with colored ribbon.

HALLOWEEN POPCORN BALLS

Steps:

• Mix oil and popping corn together in a large pot. Cover the pot and cook over moderate to high heat for 5 to 7 minutes, or until corn begins to pop. Using pot holders, lift pot approximately 2 inches from the stove's surface, rotating or shaking the pot using a circular motion to prevent burning. Continue cooking until all the corn is popped, about 1 to 2 minutes. Transfer to large mixing bowl. Set aside.
• In a small saucepan set over moderate to high heat, bring honey and peanut butter to a rolling boil. Stir mixture constantly for 30 seconds. Remove saucepan from heat and stir in salt. Pour peanut butter mixture over cooked popcorn and mix until well combined. Add licorice bits, if using.
• With your hands, shape the popcorn mixture into 4-inch balls. (Oiling your hands with a small amount of vegetable oil will help prevent sticking). To cool popcorn balls, set them onto a lightly oiled wire rack. Once they have completely cooled, they are ready to serve.

HALLOWEEN POPCORN BALLS

Steps:

• Place a piece of wax paper or parchment paper on the counter top for the popcorn balls to cool once they are made.
• In a large stock pot or Dutch oven, melt the butter over medium heat.
• Add the marshmallows and stir until melted. TIP: use a silicon spoon or spatula sprayed with non-stick spray to keep the mixture from sticking.
• Remove the pan from heat and add three to four drops of purple gel food coloring. Stir until well mixed and the marshmallows are bright purple (or color of your choice).
• Add the popcorn to the pan and stir to coat.
• Spray hands with non-stick cooking spray and roll popcorn mixture into balls aproximately 3-inches in diameter. Squeeze to compact the balls.
• Roll the popcorn ball in sprinkles, and press candy eyes into them (if desired).
• Stick a paper straw into the top of each popcorn ball and allow to cool completely on the wax paper before serving. NOTE: if the popcorn balls begin to separate when the straw is inserted, squeeze the ball together and allow the set.

FAST EASY POPCORN BALLS FOR HALLOWEEN

Steps:

• Line a large baking sheet (or two) with wax or parchment paper.
• Put the prepared popcorn in a very large mixing bowl.
• Place the butter and mini marshmallows in a large non-metal bowl and microwave on high until the marshmallows are puffy (1 ½-2 minutes).
• Spray a silicon spoon or spatula with non-stick spray and stir the jello mix into the marshmallow mixture to fully combine.
• Spoon the marshmallow mixture into the popcorn and stir to fully coat the popcorn.
• Spray hands with non-stick cooking spray and roll the popcorn mixture into balls approximately 3-inches in diameter. Roll a gummy worm into each ball so it sticks out.
• Place the balls on the prepared pan(s) to set. NOTE: if the balls begin to separate before setting due to the position of the gummy worm, squeeze the ball together and allow to set.
• Once fully set wrap with plastic wrap and store at room temperature.

POPCORN BALLS - A SPECIAL TREAT FOR HALLOWEEN!

Steps:

• Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
• Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
• This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
• Remove from heat.
• NOW stir in 1 tsp vanilla.
• Pour in a thin stream over the popped corn, stirring constantly to mix well.
• Shape into balls, if desired.

FESTIVE POPCORN BALLS ARE A RETRO HALLOWEEN TREAT FOR ALL AGES

Steps:

• Preheat oven to 200°F. Put popcorn in a large aluminum roasting pan and place in the oven to warm. Butter sides of a heavy saucepan with 1 tablespoon butter. Then add sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring to dissolve sugar, over medium-high heat for about 5 minutes. Clip a candy thermometer to the pan and reduce heat to medium. Boil at a steady rate, stirring occasionally, until thermometer reaches 250°F. Remove thermometer and remove pan from heat. Stir in vanilla. Remove popcorn from oven. Quickly pour syrup over popcorn. Stir gently with a wooden spoon or silicone spatula to coat popcorn. Let cool a few minutes until popcorn can be handled. Working in batches, add popcorn to a mixing bowl and mix in candy and sprinkles. Butter hands and quickly shape popcorn into 3-inch balls, pressing gently to hold together. Place on waxed paper. Melt chocolate chips in a glass bowl in the microwave, stirring at 20 second intervals until smooth. Dip popcorn balls halfway into the melted chocolate. Sprinkle chocolate with chopped candy or sprinkles. Cool on waxed paper. Kitchen Counter Per serving: 319 cal, 13g fat, 5mg chol, 3g prot, 52g carbs, 43g sugar, 2g fiber, 207mg sodium