Candy Corn Peanut Popcorn Balls Recipes

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:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

Steps:

• Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
• Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

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:

• Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well., When cool enough to handle, quickly shape into ten 2-1/2-in. balls; insert a lollipop stick into each ball. Let stand at room temperature until firm; wrap in plastic.

Steps:

• In a large bowl, combine the popcorn and peanuts; set aside. In a small microwave-safe bowl, combine the brown sugar, corn syrup, peanut butter and salt. Microwave, uncovered, on high for 30-45 seconds or until bubbly; stir. Pour over popcorn mixture; mix well. When cool enough to handle, quickly shape into two 2-1/2-in. balls. Let stand at room temperature until firm before wrapping in plastic wrap.

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

Steps:

• Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
• Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
• Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
• Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
• Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.

Steps:

• Combine the butter, light brown sugar, granulated sugar and corn syrup in a medium heavy-bottomed saucepan over medium heat. Bring to a boil and cook to 240 degrees F (hard ball stage), about 11 minutes. Stir in the sweetened condensed milk and salt and boil 1 minute more. Remove from the heat and stir in the vanilla.
• Pour the caramel over the popcorn in a large bowl and stir to coat evenly. Shape into 12 balls using buttered or greased hands.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high in 30-second intervals until melted. Place the peanuts in a shallow dish. Dip the popcorn balls halfway into the chocolate, then dip in the crushed peanuts (or other toppings). Remove to a parchment paper-lined baking sheet to harden, about 2 hours.

Steps:

• Place popcorn, candies, and peanuts in a large bowl, set aside.
• In a large saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally.
• Remove from heat and stir in peanut butter and vanilla.
• Quickly pour over popcorn mixture and mix well.
• When cool enough to handle, shape into 10 2 1/2 in balls. Let stand at room temperature until firm.
• Wrap in plastic wrap.