Smores Popcorn Balls Recipe 455 Food

S'MORES POPCORN

Steps:

• Heat a large saucepan over high heat for 3 minutes. Add the oil and the popcorn kernels, and cover the pan with a lid. Cook, shaking the pan frequently, until you begin to hear popping. Cook on high for 1 minute more, then lower the heat to medium and continue cooking, shaking the pan, until the popping begins to slow down.
• Turn off the heat and pour the popcorn into a large bowl. Toss with the melted butter, salt and graham cracker crumbs. Add the marshmallows and toss again. Spread the mixture out on a parchment-lined baking sheet and drizzle with the chocolate. Toss gently to incorporate. Set aside until the chocolate hardens, about 1 hour. Store in an airtight container.

S'MORES POPCORN

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone baking mats or wax paper.
• Place the popcorn, marshmallows, chocolate chips and graham crackers in a large bowl; do not combine yet.
• Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
• Continue to boil the sugar, no longer stirring, until it reaches the firm-ball stage, 245 degrees F, 5 to 7 minutes. Remove the sugar from the heat and add the salt and baking soda.
• Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together. Spread the mixture evenly over the prepared baking sheets and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes. Remove from the oven and let cool at least 1 hour in a cool dry place until the chocolate sets.

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.