GRANDPA'S POPCORN BALLS
Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!
Provided by 3KIDS5
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.1 g, Cholesterol 24.4 mg, Fat 18.7 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 317 mg, Sugar 48.9 g
TRADITIONAL POPCORN BALLS
Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over 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.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
POPCORN BALLS
I made these for a Valentine's Day bake sale and they were the first to go! The recipe was given to me by a friend.
Provided by LizAnn
Categories Candy
Time 20m
Yield 30 Popcorn Balls
Number Of Ingredients 6
Steps:
- bring to boil butter, sugar, syrup.
- add condensed milk- boil 5 minute.
- remove from heat and add vanilla.
- strain seeds from popcorn.
- pour hot mixture over popcorn and mix.
- grease hands and make balls out of mixture.
- *extra note;
- To remove the seeds, I usually take two bowls and lift out the popcorn by the hand fulls and shaking it, then dumping it into the extra bowl. When I get to the bottom, there lies most of the seeds. I just discard them and go on with the rest.
- Hope you can visualize that and that it helps!
BEST EVER POPCORN BALLS
Sweet, crunchy balls of popcorn.
Provided by TABKAT
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
- Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g
POPCORN BALL WREATHS
A great project for kids, these vibrant popcorn treats don't require any stovetop cooking. Make sure to let the popcorn mixture cool before adding the candy, so the pieces hold their shape and doesn't melt.
Provided by Food Network Kitchen
Time 20m
Yield 12 popcorn wreaths
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment. Put the popcorn in a bowl large enough to toss it with the melted marshmallows.
- Combine the marshmallows and butter in a medium microwave-safe bowl. Microwave in 20-second intervals at 50 percent power until the marshmallows are puffed and melted inside, about 1 minute. Add the vanilla and food coloring and stir until smooth and bright green.
- Pour the marshmallow mixture over the popcorn and stir with a spatula to combine. Coat your hands well with cooking spray. Use your hands to toss and finish combining. Let the mixture cool for a few minutes, then sprinkle in half of the candy-coated chocolates and mix. Add the remaining chocolates, mixing to combine evenly.
- Divide the mixture into 12 portions (about 1 cup each). Pat into balls, then flatten slightly and use your thumb to make a hole in the center, similar to a wreath. Place on the prepared baking sheet.
- To make the bows, cut 12 thin strips (about 1/8 inch thick) from the fruit leather and loop into bows. Place one at the bottom of each wreath.
CANDY CORN POPCORN BALLS
Provided by Food Network
Time 20m
Yield 6 to 8 popcorn balls
Number Of Ingredients 4
Steps:
- Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
- Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!
MINI CARAMEL-APPLE POPCORN BALLS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 popcorn balls
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper.
- Toss together the popcorn and apples in a large mixing bowl.
- Combine the granulated sugar, brown sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring the mixture to a boil; when it reaches 240 degrees F, remove the pot from the heat and swirl in the butter. Return the mixture to the heat and when it reaches 300 degrees F, remove from the heat completely. Carefully add the baking soda and salt. The caramel will bubble and spurt, so stir with caution.
- Pour the caramel over the popcorn mixture and use a rubber spatula to gently fold it together. The caramel will still be hot, so be careful. Once the popcorn mixture is completely coated and cool enough to work with, lightly coat your hands with butter. Use your greased hands to form popcorn balls about the size of a tennis ball. Transfer to the prepared baking sheet and insert a lollipop stick in the center of each ball. Place the baking sheet in the refrigerator until the caramel is completely set, about 1 hour.
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.
POPCORN BALLS
Make and share this Popcorn Balls recipe from Food.com.
Provided by Darla Emerson
Categories Candy
Time 35m
Yield 12 Popcorn Balls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Keep popcorn warm in 250 degree oven.
- Cook first five ingredients over medium heat, stirring constantly until mixture comes to a boil.
- Continue cooking without stirring until mixture reaches 270 degrees on a candy thermometer or until a small amount dropped into very cold water separates into hard threads.
- Add vanilla and stir.
- Pour mixture over popped corn, mixing with a fork.
- When cool enough to handle but still quite warm, form into balls.
Nutrition Facts : Calories 129.8, Fat 2.2, SaturatedFat 0.4, Sodium 125.8, Carbohydrate 28.1, Fiber 0.8, Sugar 19.3, Protein 0.7
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.
MALLOW POPCORN BALLS
Discover these amazing Mallow Popcorn Balls. Coat popcorn balls with a gooey marshmallow mixture for yummy Mallow Popcorn Balls which your kids will love! Wrap each one individually with plastic wrap and you can even hand them out as party favors.
Provided by My Food and Family
Categories Recipes with Candy
Time 1h20m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
- Place popcorn in large bowl. Add marshmallow mixture; toss until popcorn is evenly coated with marshmallow mixture.
- Shape into 10 (3-inch) balls with lightly greased hands. Place on sheets of waxed paper; let stand until firm.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMEL POPCORN BALLS
The kids love helping me make these. They are wonderful for school party treats. Also, you can add almonds or peanuts for an extra flair.
Provided by Mom2Eight
Categories Dessert
Time 30m
Yield 12 balls
Number Of Ingredients 8
Steps:
- Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.
Nutrition Facts : Calories 305.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 190.9, Carbohydrate 61.3, Fiber 0.8, Sugar 42.7, Protein 0.8
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