ELSIE'S EASY POPCORN BALLS
Steps:
- In a large, heavy-bottomed pot, heat oil and kernels, uncovered, over high heat until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 2 quarts of popcorn, and reserve.
- In a saucepan, carefully combine the sugar and water then add the corn syrup and butter. Bring to a boil and cook to soft crack stage. Pour over 2 quarts of popcorn and mix gently but thoroughly with a wooden spoon. Wearing gloves or baggies, mold into balls around popsicle sticks.
POPCORN BALLS
Steps:
- In a big bowl, combine the popcorn and 11/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly.
- In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning.
- When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you?re making snowballs but don?t pack them too hard.
- In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls.
BEST EVER POPCORN BALLS
Sweet, crunchy balls of popcorn.
Provided by TABKAT
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 20m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g
COLORFUL POPCORN BALLS
"These easy-to-make, fruit-flavored snacks are a big hit with our four young sons," relates Mary Kay Morris from Cokato, Minnesota. For extra fun, choose gelatin flavors that match your child's school colors. They're sure to become best-sellers, so it's fortunate this recipe can be doubled.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, melt butter and marshmallows over low heat. Stir in gelatin until dissolved. Pour over popcorn and toss to coat. When cool enough to handle, lightly butter hands and quickly shape mixture into balls.
Nutrition Facts : Calories 176 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 139mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST POPCORN BALLS
I have tryed many recipes over the years for popcorn balls when my son was small, these *are* the best and easy to make, they remain soft and chewy --- they are perfect for a children's Halloween party or for the holidays, I usually get about 25-30 good-sized balls with this recipe :)
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 25 balls
Number Of Ingredients 7
Steps:
- Line a large baking sheet/s with waxed paper.
- Place the popped popcorn into a large heat-proof bowl.
- In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
- Mix with a wooden spoon to combine, carefully coating each kernel.
- Grease your hands with vegetable shortening.
- Working as quickly as possible shape the coated popcorn mixture into balls.
- Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
- Place on a baking sheet.
Nutrition Facts : Calories 125.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.9, Sodium 21.7, Carbohydrate 27.1, Fiber 0.9, Sugar 16.3, Protein 0.9
SOFT AND CHEWY POPCORN BALLS
Make and share this Soft and Chewy Popcorn Balls recipe from Food.com.
Provided by wyojess
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
TRADITIONAL POPCORN BALLS
Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
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