Spiced Popcorn Balls Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
• In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
• Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

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:

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large heat-proof bowl and set aside. Pop the popcorn according to package instructions and transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly mixed. Set aside.
• Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesn't stick to the pan. Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator for 20 minutes.
• Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand. Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.

Steps:

• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
• Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.

Steps:

• Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
• Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
• Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
• Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
• Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
• *Note: If you opt for the 'pepitas' the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to 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.) Then, add to the popcorn.
• *If making popcorn balls, use following directions: 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.

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

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.