Cranberry Ginger Popcorn Balls Recipes

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CRANBERRY POPCORN

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 12 cups

Number Of Ingredients 0



Cranberry Popcorn image

Steps:

  • To make this cranberry corn, melt 6 tablespoons butter in a saucepan with 1/2 cup fresh cranberries, 2 tablespoons each sugar and honey and 1/2 teaspoon each vanilla and salt. Cook until the cranberries pop, about 3 minutes. Toss with 12 cups popcorn and 1 cup chopped toasted almonds. Spread on a baking sheet and bake at 325 degrees F, stirring occasionally, until dry, about 8 minutes.

SWEET AND SPICY PEPITAS POPCORN BALLS

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 20 balls

Number Of Ingredients 10



Sweet and Spicy Pepitas Popcorn Balls image

Steps:

  • Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
  • Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
  • Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
  • Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
  • When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 113 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 6 grams, Sugar 17 grams

3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper

POPCORN BALLS

Provided by Alton Brown

Time 35m

Yield 10 to 12 popcorn balls

Number Of Ingredients 13



Popcorn Balls image

Steps:

  • Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.
  • Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.
  • Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.
  • Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

1 recipe Perfect Popcorn, butter omitted, recipe follows
1/4 cup cocoa nibs
7 1/2 ounces light corn syrup, approximately 2/3 cup
7 ounces granulated sugar, approximately 1 cup
4 1/4 ounces molasses, approximately 1/3 cup
1/3 cup water
1 teaspoon kosher salt
1 teaspoon vanilla extract
Unsalted butter, for shaping
3 tablespoons peanut oil
3 ounces popcorn kernels
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter

CANDY CORN POPCORN BALLS

Provided by Food Network

Time 20m

Yield 6 to 8 popcorn balls

Number Of Ingredients 4



Candy Corn Popcorn Balls image

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!

1 cup candy corn
3 tablespoons heavy cream
1 bag microwave popcorn, popped
Nonstick cooking spray

CANDY CORN POPCORN BALLS

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 12 servings

Number Of Ingredients 8



Candy Corn Popcorn Balls image

Steps:

  • Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
  • Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
  • Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
  • Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

6 tablespoons popcorn kernels
1/4 cup peanut oil
1/2 cup sugar
Cooking spray
1 cup candy corn
1/2 cup salted roasted peanuts
4 cups mini marshmallows (about 2/3 of a 10-ounce bag)
4 tablespoons unsalted butter

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