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
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.
QUICK AND EASY POPCORN BALLS
Steps:
- Wrap each popcorn ball individually in plastic wrap or place them in cellophane bags. You can also store them in a zip-top bag or other airtight containers.
- Enjoy.
Nutrition Facts : Calories 123 kcal, Carbohydrate 19 g, Cholesterol 3 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 120 mg, Sugar 19 g, Fat 6 g, ServingSize 12 servings, UnsaturatedFat 0 g
INTERESTING FRUITY POPCORN BALLS
These are such a change from the everyday popcorn balls. This recipe came from the Jello website and my daughter and I made them for her class at Christmas. They are super yummy and the kids get a kick out of the different flavors and vibrant colors. I left out the nuts and they turned out great. They are nice and soft to chew, not like some popcorn balls that can be hard to bite into. These were a hit in our house, I hope you like them also!
Provided by dayla
Categories Candy
Time 35m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Place popcorn in lightly buttered large bowl.
- Mix sugar and syrup in saucepan and bring to a boil.
- Remove from heat and add Jello.
- Stir in peanuts.
- Pour over popcorn, mix well and then cool for about 5 minutes.
- Shape into 2" balls and eat them up!
Nutrition Facts : Calories 180, Fat 6.4, SaturatedFat 0.9, Sodium 36.3, Carbohydrate 29.5, Fiber 1.6, Sugar 15.2, Protein 4.1
JELLO POPCORN BALLS
My dad's aunt would make these for Christmas every year for him and mail them....now it's my job! If you over cook they will be hard as a rock so be careful.
Provided by startnover
Categories Gelatin
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients except popcorn in a heavy sauce pan.
- Bring to a boil and cook just till jello and sugar are dissolved.
- Pour over popcorn and mix well and fast.
- Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
- As you make them , wrap them in squares of wax paper.
- Re-wet your hands in between forming.
- The amount you get will depend on how big you make them -- cook time is left blank because it will vary.
CHEWY FRUITY POPCORN BALLS
My mom made these every halloween and christmas. The color and flavors are determined by the jello used. I always could remember this recipe because of the easy measurements.
Provided by ChefPolis
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pop the popcorn (DO NOT SEASON), remove unpopped kernels and set aside in large mixing bowl.
- Into a 2 quart saucepan, add remaining ingredients.
- Heat slowly (medium) until sugar is melted.
- Pour over popcorn and toss well.
- Form popcorn balls (spray hands lightly with cooking spray) and wrap each one in plastic wrap.
- Enjoy!
Nutrition Facts : Calories 164.1, Sodium 33.5, Carbohydrate 42.7, Sugar 29.6, Protein 0.6
THE BEST POPCORN BALLS
I have tryed many recipes over the years for popcorn balls when my son was small, these *are* the best and easy to make, they remain soft and chewy --- they are perfect for a children's Halloween party or for the holidays, I usually get about 25-30 good-sized balls with this recipe :)
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 25 balls
Number Of Ingredients 7
Steps:
- Line a large baking sheet/s with waxed paper.
- Place the popped popcorn into a large heat-proof bowl.
- In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
- Mix with a wooden spoon to combine, carefully coating each kernel.
- Grease your hands with vegetable shortening.
- Working as quickly as possible shape the coated popcorn mixture into balls.
- Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
- Place on a baking sheet.
Nutrition Facts : Calories 125.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.9, Sodium 21.7, Carbohydrate 27.1, Fiber 0.9, Sugar 16.3, Protein 0.9
FAVORITE POPCORN BALLS
Here is a recipe my family has used for years. We make the colored kind in red and green for Christmas!
Provided by Hannah
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Yield 14
Number Of Ingredients 6
Steps:
- Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
- In 2 quart saucepan, melt butter. Stir in sugar, molasses, and salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
- Pour syrup over corn, while stirring popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 52.9 g, Cholesterol 2.2 mg, Fat 6.2 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 98.4 mg, Sugar 27.7 g
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- Rainbow Popcorn. For a fun activity the kids will enjoy, try this easy colorful popcorn recipe. Try making a few different batches with a rainbow of colors for a pretty platter that will brighten up any party or make eyes pop if you give them as gifts.
- Truffle Popcorn. Turn movie night or any time into a decadent experience by adding truffle salt to your stovetop-popped corn. This flavorful condiment can get pricey, but a little goes a long way.
- Peanut Butter Popcorn. Coating popcorn in a sweet mixture of honey, creamy peanut butter, and corn syrup creates a delicious treat. It makes an excellent gift for teachers (assuming your class doesn't have any peanut allergies), a bake sale addition, or as a homemade holiday present.
- Copycat Moose Munch. Some call it moose munch, some call it muddy sneakers, others call it a totally different name, but this blend of toasted nuts and popcorn covered in caramel and chocolate hits the spot no matter what you name it.
- Zebra Popcorn. We call this zebra popcorn because it gets drizzled with both white and dark chocolate after a sweet caramel coating. You can use pre-popped or microwave popcorn instead of stovetop or air popping it, but make sure to get just plain or salted so it doesn't compete with the topping.
- Fruity Popcorn. The bright colors and fruity flavor in this unique candy-coated popcorn comes from Jell-O, so you have a wide array to choose from. Salted peanuts adds a nice contrast to the sweet popcorn, but you can leave them out if you don't love nuts or need to be allergy-conscious.
- Candy Cane Popcorn. For a minty treat that tastes just like the holidays, reach for this candy cane popcorn. It uses crushed candy canes and white chocolate for that fresh and sweet flavor, and makes a delectable party snack or an edible gift.
- Quick Cheddar Popcorn. Make cheesy popcorn with real grated cheese instead of that electric orange fake stuff for a more assertive, real cheddar flavor.
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- Bacon Caramel Corn. For a sweet and salty treat, add bacon and pecans to caramel corn. The result tastes similar to candied bacon, with a crunchy texture that will have you reaching for handful after handful.
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