Peppermint Popcorn Balls Food

PEPPERMINT POPCORN BALLS

Steps:

• In a very large bowl, mix together popcorn and all but about 2 tablespoons of crushed candy canes. Place the reserved 2 tablespoons candy canes on a large plate.
• In a large microwave-safe bowl, mix marshmallows and butter. Melt in the microwave for about 5 minutes on 70% power, stirring halfway through. (Microwave times will vary so watch closely.) Immediately, pour marshmallow mixture over popcorn mixture. Spray cooking spray on your hands and working quickly, form popcorn mixture into 22 balls and place onto a baking sheet coated with cooking spray. Roll each popcorn ball in the plate with crushed peppermint and place back on baking sheet.
• Place chocolate chips, and shortening in microwave-safe bowl; microwave on 50% power for about 2 minutes, stirring halfway through. Chocolate should be almost fully melted; stir to melt completely. Using a fork, drizzle chocolate over popcorn balls. Wrap balls in sheets of plastic wrap if desired.

PEPPERMINT POPCORN

Steps:

• In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.

PEPPERMINT POPCORN BALLS

Steps:

• Spray large bowl, rubber spatula and piece of waxed paper with cooking spray; set aside. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of popped corn (about 8 cups) in bowl.
• Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends together smoothly when stirred. Stir in 1 teaspoon extract and 2 drops gel food coloring.
• Pour marshmallow mixture over popped corn in bowl. Toss with rubber spatula to coat.
• Add 2/3 cup crushed candy and stir to combine. Divide mixture and shape into 6 balls. Place on waxed paper.
• Repeat above steps with remaining popped corn, marshmallows, butter, extract, food coloring and candy.
• Sprinkle crushed candy on top of popcorn balls before serving, if desired.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

TRADITIONAL POPCORN BALLS

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.

PEPPERMINT POPCORN

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
• Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
• Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
• Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.