Granolacoconutpopcornballs Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray.
• Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
• Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
• Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
• Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees F.
• Spread oats on an ungreased baking sheet & bake 10-15 minutes or until lightly toasted.
• In a large bowl, combine oats, popcorn, raisins, dried fruit & sunflower seeds.
• In a small saucepan, combine margarine, sugar, honey, cinnamon & nutmeg & heat over a medium setting until margarine is melted.
• Drizzle over popcorn mixture, then toss to coat.
• Best when served right away!

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:

• Combine first 3 ingredients in a large bowl.
• In a medium saucepan, combine next 3 ingredients over a medium-low heat, stirring constantly until sugar dissolves.
• Attach candy thermometer to the side of pan.
• Increase heat to medium and bring to a boil.
• DO NOT STIR WHILE SYRUP IS BOILING.
• Cook until syrup reaches soft boil (234-240°F).
• Remove from heat and stir in peanut butter.
• Pour over popcorn mixture, stirring until evenly coated.
• Shape into 2-inch balls, place on waxed paper to cool completely.
• Store in an airtight container.

Steps:

• Place popcorn in a large bowl. In a medium saucepan over low heat, cook and stir marshmallows, butter and gelatin until smooth. Pour over popcorn; mix well. Butter hands and form into 3-in. balls.

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.

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:

• 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.