Root Beer Popcorn Balls Food

OLD FASHIONED POPCORN BALLS RECIPE

Steps:

• Start by popping the corn.
• Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of un-popped corn and cover with a lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place back over medium-high heat and pop the corn shaking the pan occasionally.
• You need 8 cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is to shake the container and moving the top layer to another pan.
• Prep a large pan and a wooden spoon or rubber spatula with PAM, and transfer popcorn to the pan. This is the point to add nuts or candy if desired-about 1 cup and mix in well.
• In a non-stick pan, add 3/4 cup white sugar, 3/4 cup brown sugar (light or dark), 1/2 cup light Karo corn syrup, 1/2 cup water, 1 teaspoon white vinegar, and 1/2 teaspoon salt.
• Place over medium-high heat with a candy thermometer and cook to 260°, stirring frequently. Remove from heat and add 3/4 cup butter, 1/2 teaspoon vanilla and place back over low heat until butter melted.
• Now for the hot part. Slowly pour the hot syrup over the popcorn while mixing with the PAM coated spoon.
• Continue to stir for a few minutes until cooled some. Spray your hands with PAM or butter. Be VERY CAREFUL since you can get burnt so test very carefully before proceeding and only proceed if you feel safe. I kept the cold water running in the sink if needed.
• Form the popcorn into balls of about 1 cup each by scooping with a measuring cup with a heavy coat of PAM. Place on wax paper or cooking mat to shape. Work quickly and use more PAM as needed - about every two balls. So scoop, dump, shape, cold water on hands if needed, a spray of PAM if needed (cup and hands), then repeat QUICKLY until done. DO NOT OVER-COMPRESS AND MOVE QUICKLY.
• Allow to finish cooling. You can wrap with plastic wrap, and they should keep 3-4 days.

ROOT BEER POPCORN

Steps:

• Line a large cookie sheet with parchment paper. Set aside.
• Pour popcorn into a large bowl, should be twice the size of the amount of popcorn you are using. I use a small roasting pan quite often for mixing candy popcorns. Set this aside.
• Place a large saucepan on the stove, place the butter in the saucepan followed by the brown sugar. Turn heating element on medium heat and cook the mixture until the sugar dissolves. This should take about 3 to 5 minutes, more or less depending on your heat level and pan.
• Add the root beer and cook over medium heat for about 3 minutes, bringing it to almost a boil. You want it bubbling a bit across the surface.
• Add the corn syrup and allow to cook over medium-high heat until it begins to thicken. It should bubble up throughout the process, almost like making fudge, it will start to bubble and thicken after a few minutes. Stir every so often to make sure you don't heave the heat too high. You don't want the mixture to stick to the bottom of the pan.
• Once it begins to thicken considerably, and starts to resemble caramel (takes about 5 to 8 minutes, or so) you can take it off the heat, turn off the element, and add the salt, and vanilla. You can also add the root beer extract if you're using it. It just gives a stronger root beer flavour. I did not use it for this batch of popcorn, but do use it on occasion depending on how strong I want the flavour to be. Stir the mixture until smooth. Allow to cool for about 5 to 7 minutes so when you pour it over the popcorn that the popcorn won't shrivel up.
• Once it's cool you can pour it over the popcorn, then use a big spoon to mix everything up really well. You want to coat all the popcorn thoroughly. Once it's even coated transfer it to the cookie sheet you prepared earlier. Spread it out evenly on the pan. Allow to cool on the pan until the root beer mixture hardens up. Drying takes about 1 to 2 hours. Don't put it in the oven or you'll just melt the mixture again!
• You can stir it every 30 minutes so it doesn't stick together. Personally I like it to stick together a little bit so I leave mine in chunky pieces.
• Once dry you can serve it or place it in an airtight container. Best if eaten on day 1, but will keep for 2 to 3 days. If it lasts that long.
• Serve with a bit old root beer loving smile!

4 INGREDIENT POPCORN BALLS

Steps:

• Cook the bag of popcorn according to directions and place into a large mixing bowl. Remove all un-popped kernels after it is cooled. Set to the side.
• In a pan on medium to low heat, melt the butter.
• Add 10 ounces of marshmallows and stir frequently for approximately 3-5 minutes until creamy and no chunks of marshmallow are left.
• Turn off heat and pour over popcorn. Stir quickly.
• Let cool for a few minute and then stir in candies. If using chocolate, make sure the mixture is cool enough to not melt the chocolate.
• Gently press all ingredients together until you form a ball that fits into the palm of your hand.
• Cool on parchment paper.
• Enjoy!

ROOT BEER POPCORN BALLS

Steps:

• Combine popcorn and peanuts in large bowl and set aside. Butter the sides of a 2-qt. saucepan. In the saucepan, combine 2 cups water, sugar, corn syrup, butter extract and salt. Attach a candy thermometer. When it registers 238 degrees F, pour mixture over popped corn and stir to coat. Let mixture stand 8-10 minutes or until it can be easily handled. Grease hands lightly and stir to distribute peanuts. Shape into 3 inch balls.

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.

POPCORN BALLS

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.

ROOT BEER POPCORN

Steps:

• Bring first 6 ingredients barely to a boil. Remove from heat. Add last 2 ingredients & stir.
• Pour over popped corn & mix well.
• Bake 250º for one hour; stirring every 15 minute.