GRANDMA'S CARAMEL POPCORN BALLS
My mom made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn't made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.
Provided by Kim1520
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Sort through popcorn, discarding unpopped kernels.
- Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
- Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
- Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 43.2 g, Cholesterol 7.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 356.8 mg, Sugar 27.1 g
GRAMMY CARL'S POPCORN BALLS
Steps:
- Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.
- In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.
- Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.
CARAMEL POPCORN BALLS
Your Halloween party needs these sweet and crunchy popcorn balls from Food Network.
Provided by Marcela Valladolid
Categories dessert
Time 35m
Yield 6 to 8 popcorn balls
Number Of Ingredients 12
Steps:
- Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer.
- Then drizzle the popcorn balls with the melted chocolate and decorate.
CARAMEL POPCORN BALLS
Easy to make and delicious. Kids Love them.
Provided by Suzanne
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Yield 15
Number Of Ingredients 7
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. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
- In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
- Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 54.8 g, Cholesterol 12.8 mg, Fat 10.4 g, Fiber 4.9 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 51 mg, Sugar 25 g
GRANDPA'S POPCORN BALLS
Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!
Provided by 3KIDS5
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
- Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.1 g, Cholesterol 24.4 mg, Fat 18.7 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 317 mg, Sugar 48.9 g
GRANDMA'S POPCORN BALLS
My Grandma made the BEST popcorn balls every year for Halloween. Everybody wanted her recipe and lucky me - I got it 30 years before she passed away. Now that I am a Grandma of 3, I look forward to making these for my grand children.
Provided by CindiJ
Categories Lunch/Snacks
Time 7m
Yield 12 balls, approx.
Number Of Ingredients 5
Steps:
- In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer.
- Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls.
- You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close.
- Preparation and cooking time does not include time to pop popcorn.
- Cooking time varies with weather conditions.
Nutrition Facts : Calories 197.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 25.6, Carbohydrate 46.8, Fiber 1.6, Sugar 24.4, Protein 1.4
GRANDMA'S CARAMEL POPCORN BALLS
This was one of my favorite treats that my grandmother used to make for me and my brother. This is the exact recipe that I just inherited from my grandmother along with many other wonderful recipes I will be posting.
Provided by ChipotleChick
Categories Dessert
Time 35m
Yield 15 balls, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, brown sugar, and corn syrup.
- Stir well and bring to a boil over medium heat.
- Stir in condensed milk.
- Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
- Stir in vanilla and remove from heat.
- Pour over the popped popcorn and stir well.
- Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
- Makes about 15 balls.
Nutrition Facts : Calories 202.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 13, Sodium 57.1, Carbohydrate 39.2, Fiber 1.6, Sugar 25.1, Protein 2.5
GRANDMA'S CARAMEL POPCORN
Here's another recipe I got from my Grandma over 30 years ago. This is so good and the memories are flooding back for me. I miss her so much! So in honor of you Grandma, I post your recipes here.
Provided by CindiJ
Categories Lunch/Snacks
Time 1h15m
Yield 6 quarts
Number Of Ingredients 7
Steps:
- Melt butter in large pot; stir in brown sugar, corn syrup and salt.
- Bring to a boil stirring constantly. Continue to boil for 5 minutes WITHOUT stirring.
- While boiling - place popped corn in 2 extra-large shallow baking pans.
- Set aside.
- Remove butter and sugar mixture from heat and stir in baking soda, vanilla & caramel flavorings.
- Pour over popped corn and stir well to coat.
- Bake in 250F oven for 1 hour; stir every 15 minutes.
- Preparation & cooking time does not include popping the corn.
Nutrition Facts : Calories 754, Fat 32.2, SaturatedFat 19.6, Cholesterol 81.3, Sodium 654.3, Carbohydrate 118.2, Fiber 4.6, Sugar 78.5, Protein 4.5
CARAMEL POPCORN BALLS
Making these is a fun family activity. We look forward to making and eating these every Fall. Muncha Muncha Muncha!!!
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 10 popcorn balls
Number Of Ingredients 6
Steps:
- Combine popcorn and Rice Crispies cereal in a large bowl; set aside.
- In a heavy saucepan over low heat, warm caramels and water until the caramels are melted.
- Stir in peanuts and salt; mix well.
- Pour over popcorn mixture and toss to coat.
- With buttered hands, shape into 3 inch balls and place on waxed paper.
- Reshape if necessary when partially cooled.
CARAMEL POPCORN BALLS, HOMEMADE AND OLD FASHIONED
These old-fashioned Halloween treats are surprisingly easy to make and oh so yummy! The shown weight of the popcorn pkg is a guess, just use standard size pkg's.
Provided by Annacia
Categories Dessert
Time 35m
Yield 1 big batch
Number Of Ingredients 6
Steps:
- Pop corn in the microwave using package's directions one bag at a time, removing any unpopped kernels.
- popped corn in warm (not hot) oven to keep warm and set aside.
- In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup.
- Stir well and bring to boiling over medium heat.
- Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C).
- Stir in vanilla.
- Pour caramel over popped corn and stir to coat.
- Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Nutrition Facts : Calories 3375.8, Fat 75.7, SaturatedFat 41.8, Cholesterol 191.4, Sodium 852.4, Carbohydrate 657.2, Fiber 37.1, Sugar 372.6, Protein 50
BACON-CARAMEL POPCORN BALLS
Have you ever been eating caramel popcorn and thought "This is good, but I wish it had pieces of bacon and I could play catch with it?" Well, then you'll love this easy-to-make, sweet, and savory treat. Wrap any leftover balls individually in plastic, and store in an airtight container.
Provided by Chef John
Categories Popcorn Candy
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
- Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
- Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
- When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
- Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
- Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
- Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
- Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 128.4 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 23.3 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 279.6 mg, Sugar 12.1 g
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