Mexican Chocolate Popcorn Balls Recipes

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:

• Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.

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.

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.

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:

• Combine popcorn, pecans and chocolate in a large bowl.
• In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
• Pour over popcorn mixture, toss until well coated.
• Dampen hands, shape mixture into 2 1/2 inch balls.
• Cool completely on greased aluminum foil.
• Wrap each popcorn ball in cellophane or plastic wrap.