POPCORN BALLS
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients such as dried fruit, toffee bits, or chopped chocolate to these popcorn balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
- Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.
BEST EVER POPCORN BALLS
Sweet, crunchy balls of popcorn.
Provided by TABKAT
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
- Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g
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.
POPCORN BALLS
Steps:
- In a big bowl, combine the popcorn and 11/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly.
- In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning.
- When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you?re making snowballs but don?t pack them too hard.
- In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls.
POPCORN BALLS
Field editor Edna Hoffman of Hebron, Indiana writes, "These sweet chewy snacks are made from one of our state's most popular crops-popcorn! This version has a nice caramel color and flavor."
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270° (soft-crack stage)., Remove from the heat; stir in vanilla. Pour over popcorn; stir to coat. When cool enough to handle, quickly shape into balls.
Nutrition Facts : Calories 331 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 446mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
POPCORN BALLS
Provided by Alton Brown
Time 35m
Yield 10 to 12 popcorn balls
Number Of Ingredients 13
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.
THE BEST POPCORN BALLS
I have tryed many recipes over the years for popcorn balls when my son was small, these *are* the best and easy to make, they remain soft and chewy --- they are perfect for a children's Halloween party or for the holidays, I usually get about 25-30 good-sized balls with this recipe :)
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 25 balls
Number Of Ingredients 7
Steps:
- Line a large baking sheet/s with waxed paper.
- Place the popped popcorn into a large heat-proof bowl.
- In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
- Mix with a wooden spoon to combine, carefully coating each kernel.
- Grease your hands with vegetable shortening.
- Working as quickly as possible shape the coated popcorn mixture into balls.
- Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
- Place on a baking sheet.
Nutrition Facts : Calories 125.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.9, Sodium 21.7, Carbohydrate 27.1, Fiber 0.9, Sugar 16.3, Protein 0.9
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