MOLASSES POPCORN BALLS
What a delicious treat for Halloween, or for just about anytime - even that Saturday night of movie watching - the kids can have fun making the popcorn balls!!
Provided by Chef mariajane
Categories Candy
Time 25m
Yield 12-16 Balls
Number Of Ingredients 4
Steps:
- Combine molasses, sugar and butter or margarine in a 2 quart saucepan. Dissolve sugar by stirring. Cook over medium heat until mixture forms a hard but not brittle ball when dropped in cold water. Stir constantly. Dribble syrup over popped corn stirring to coat all. Make balls with buttered hands when cool. Wrap in waxed paper.
Nutrition Facts : Calories 258.4, Fat 5.8, SaturatedFat 1.4, Cholesterol 2.5, Sodium 23.7, Carbohydrate 52.4, Fiber 1.2, Sugar 35.9, Protein 1.1
POP'S MOLASSES POPCORN BALLS AND TAFFY
This recipe has been in our family for more than 100 years. My dad's mother would make and pull it on the taffy hook on her kitchen door jam. She would then sell it at the local mercantile in Alberta, Canada. As soon as fall came, my siblings and I would beg Pop to make them. We loved every minute of it, except the burnt hands from the hot syrup, that is. We knew company was coming when they heard Pop was making them. He always let me help when I got old enough. I still make these with my family. The flavor is somewhat like caramel candies. We always double this recipe so we have enough to make taffy and popcorn balls. My pop always made 2 double batches. Posting this recipe has brought back many wonderful and happy memories from my childhood. I do so in honor of my Pop (RIP 1917-1997).
Provided by Dee Stillwell
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 1h2m
Yield 12
Number Of Ingredients 8
Steps:
- Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
- Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
- Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
- Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.
Nutrition Facts : Calories 312 calories, Carbohydrate 67 g, Cholesterol 10.2 mg, Fat 6.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 207 mg, Sugar 48.2 g
OLD FASHIONED MOLASSES "CARAMEL" CORN
Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven.
Provided by Weewah
Categories Candy
Time 1h15m
Yield 14 Ziplock sandwich bags, 14 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 250 deg.
- Place butter in a medium pot, on medium heat.
- While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
- Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
- Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
- Turn off the heat and stir the vanilla and peanuts into the candy.
- Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
- Pour the candy over the popcorn and toss untill it's evenly coated.
- Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
- Let it cool completely before breaking up and putting into an airtight container.
- I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
- You can easily double this, but double the baking time too.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 26.1, Sodium 359.4, Carbohydrate 55, Fiber 2, Sugar 40.7, Protein 1.9
OLD-TIME POPCORN BALLS
Our whole family loves popcorn. These old-time popcorn balls are great anytime, but they're especially fun to pass out to trick-or-treaters or to use at Christmastime as stocking stuffers! They always look appealing when covered in clear wrap and tied with a festive ribbon. -LaReine Stevens, Ypsilanti, Michigan
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.
Nutrition Facts : Calories 170 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
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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