Old Time Popcorn Balls Recipes
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.
OLD-FASHIONED POPCORN BALLS
Popcorn always make a crowd-pleasing snack...but you can make it into a chewy, sweet delight with this classic recipe.-American Pop Corn Co., Sioux City, Iowa
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
OLD-TIME POPCORN BALLS
Our whole family loves popcorn. These old-time popcorn balls are great anytime, but they're especially fun to pass out to trick-or-treaters or to use at Christmastime as stocking stuffers! They always look appealing when covered in clear wrap and tied with a festive ribbon. -LaReine Stevens, Ypsilanti, Michigan
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.
Nutrition Facts : Calories 170 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
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
OLD TIME POPCORN BALLS
Make and share this Old Time Popcorn Balls recipe from Food.com.
Provided by QueenJellyBean
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Place popped corn into a large bowl.
- Butter sides of a sauce pan.
- In the saucepan, combine the sugar, water, salt, corn syrup and vinegar. Cook until the temperature reaches 250 degrees on a candy thermometer.
- Stir in vanilla.
- Slowly pour over popcorn and stir with a wooden spoon.
- Grease hands lightly with shortening and form into balls.
- Yield depends on popcorn ball size.
Nutrition Facts : Calories 77.9, Fat 0.2, Sodium 37, Carbohydrate 19.3, Fiber 0.6, Sugar 13.8, Protein 0.5
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OLD FASHIONED POPCORN BALLS RECIPE - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.4/5 (23)Total Time 25 minsCategory AppetizerCalories 408 per serving
- Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of unpopped corn and cover with a lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place back over medium-high heat and pop the corn shaking the pan occasionally.
- You need 8 cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is to shake the container and moving the top layer to another pan.
- Prep a large pan and a wooden spoon or rubber spatula with PAM and transfer popcorn to the pan. This is the point to add nuts or candy if desired—about 1 cup and mix in well.
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Category DessertCalories 151 per serving
- Start by making stovetop popcorn (there won't be any unpopped kernels!) Or store-bought is totally fine. Pour into an extra large bowl.
- In a medium pot over medium/medium-high heat, combine corn syrup, butter, cold water, powdered sugar, and marshmallows. Heat and stir until the mixture is combined and comes to a boil. Remove from heat and whisk in the vanilla and salt.
- Carefully pour over the popcorn, and gently stir with a wooden spoon or spatula to coat thoroughly.
- Let cool for just a couple minutes until you can handle the mixture, then working quickly before the mixture cools too much, grease your hands (with cooking spray or butter) to easily shape the balls. Gently squeeze just enough to shape into 3 1/2-inch balls (you want them firm, but not so compacted that they're tough to eat.)
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