Popcorn Balls With Golden Raisins Recipes

Steps:

• In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
• Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.

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.

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1/2 cup spiced rum and 1 cup mini marshmallows to a boil in a large pot over medium heat, stirring. Cook until syrupy, 5 to 10 minutes. Add 1 cup golden raisins and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in confectioners' sugar.

Steps:

• Combine popcorn and golden raisins in a large bowl.
• Bring sugar, water, corn syrup, salt, and vinegar to a boil in a saucepan, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook, without stirring, until mixture reaches 290 degrees, about 14 minutes.
• Pour hot syrup over popcorn mixture, and stir until well coated. Working quickly, shape mixture into 2 1/2-inch balls, and transfer to parchment to cool.

Steps:

• Heat the oil in a small pan, add the corn, cover and cook for 2-3 mins or until all the kernels pop. Tip into a bowl, leave to cool, then stir in the raisins, almonds and puffed wheat. Store in an airtight container.

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:

• 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.

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:

• 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.