Chewy Coconut Popcorn Balls Recipes

Steps:

• Pop popcorn.
• Place in large bowl.
• Place all ingredients except for food coloring in saucepan.
• Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil.
• Remove from heat.
• Add desired amount of food coloring.
• Pour over popcorn, stirring to coat well.
• Shape into balls with buttered hands.

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Steps:

• Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.

Steps:

• Pop popcorn and place in large pan. Combine syrup, sugar, water, and vinegar. Heat to boiling. Add cream of tartar, and boil to soft crack stage (275-280 degrees F).
• Remove from heat and add butter, baking soda, and vanilla. (Add a little food coloring if desired.) Pour over popcorn, stirring as you pour.
• Shape into balls and lay on waxed paper. Wrap and store.

Steps:

• Melt margarine in a large saucepan over medium heat.
• Add in marshmallows and stir continuously until smooth.
• Add in food coloring until desired color.
• Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
• Stir in popcorn and turn heat to low.
• Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
• Shape into popcorn balls.
• Cover each ball with Saran wrap.

Steps:

• 1. Heat oven to 300 degrees. Spread coconut evenly over baking sheet and toast on lowest oven rack until deep golden brown, 15 to 20 minutes, stirring occasionally. While coconut toasts, halve pecans lengthwise, turn them onto separate baking sheet and toast on upper rack until fragrant, about 10 minutes. Cool both, combine and set aside. 2. Spray large mixing bowl or deep stock pot with vegetable spray and set aside. Combine sugar, corn syrup, 1/3 cup water, salt and butter in small saucepan and bring to simmer over medium-high heat, stirring frequently. When butter melts and liquid is simmering, stop stirring, place candy thermometer in pot and cook until syrup registers 230 degrees. At this point, begin popping corn. 3. Cook syrup until temperature is just under 245 degrees. Remove saucepan from heat, and stir in vanilla. Turn warm popped corn into prepared bowl or pot and drizzle half the sugar syrup over, stirring vigorously with a rubber spatula to coat kernels evenly. Add remaining syrup, coconut, pecans and Rice Krispies and stir to combine; add marshmallows and continue stirring from bottom of pot until dry ingredients are evenly coated and no syrup remains on bottom. 4. Rinse hands with cold water, and while mixture is still hot, begin forming popcorn balls, 3 to 3 1/2 inches in diameter, placing finished balls on sheet lined with parchment or waxed paper. Use a light touch, but a little pressure to help balls become round and compact.