Candy Cane Popcorn Balls Recipes

Steps:

• In a saucepan fitted with a candy thermometer, melt sugar, syrup, 2/3 cup water, vinegar and salt over medium heat. Cook, stirring occasionally, until mixture reaches 260 degrees, 5 to 10 minutes. Watch carefully so mixture does not boil over.
• In a very large bowl, combine popcorn and peanuts, if using. Cover a work surface with waxed or parchment paper. When syrup mixture is ready, turn off heat and stir in butter and baking soda; it will foam up.
• Pour about 2/3 of syrup over popcorn and set remainder over very low heat. Mix popcorn well with wooden spoon. Working quickly, butter hands and form mixture into balls, setting them on prepared surface to cool; this is best done by more than one person, so syrup does not have time to harden. If mixture seems dry or isn't holding together, stir in remaining syrup.
• Cool and serve, or wrap individually in waxed paper and store in an airtight container.

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm 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. Cool; wrap in plastic.

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.

Steps:

• 1. Pop popcorn and set aside in a bowl.
• 2. In a heavy saucepan mix sugar, syrup, water and vinegar. Cook over medium heat stirring constantly (use a candy thermometer to test mix).
• 3. When the temperature reaches 260 degrees remove from heat and immediately pour mixture over the popped popcorn.
• 4. Grease a large spoon and mix popcorn until all of it is completely covered.
• 5. Let the popcorn cool slightly so that it can be handled.
• 6. Form popcorn into balls with buttered fingers. Press the crushed candy cane pieces into the sides of the popcorn balls.

Steps:

• Pop popcorn.
• 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• Make 24 cups of popcorn.
• This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• Put candy canes into a food processor.
• Finely crush.
• Melt dipping wafers following the package instructions.
• I used the microwave instructions-- very simple& easy.
• Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
• Add melted dipping wafers to popcorn and stir to coat.
• A gentle hand is a good idea-- Add crushed candy canes and gently mix.
• Spread popcorn mixture onto paper lined cookie sheets.
• I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
• Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
• Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
• Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

Steps:

• In a large bowl combine the popcorn with mini graham cookies.
• In a large pot combine the marshmallows and margarine or butter; cook stirring over medium-low heat until melted and combined, then remove from heat.
• Pour the marshmallow mixture over the popcorn; toss to coat.
• Add/mix in the candy corn.
• Working as quickly as possible and using lightly greased hands shape into 20 even balls (about 3-inches wide) pressing together firmly when shaping.
• Place onto greased waxed paper to cool completely.
• Wrap each ball in plain or colored plastic wrap.
• Store in an airtight container for 3 days (these are so good that they won't even last that long lol!).