Tuesday, December 13, 2011

popcorn ball recipe

I don't know about you but I have many memories of enjoying popcorn balls every Halloween and Christmas. I loved the colored paper they used to be wrapped in, that was part of the fun. There's something about colored paper and unwrapping the sticky goodness inside. So today I thought it would be fun to share a couple of recipes. My sister Pam is our guru of cooking and she swears by these recipes. So good luck and enjoy!

Honey Popcorn Balls

¾ cups honey
¾ cup sugar
1 t salt
½ cup water
3 quarts popped popcorn
2 T melted butter

  1. Add sugar, salt and water to a 3 quart pot and stir until liquid reaches 300°F, which will be a very brittle stage.
  2. Add honey slowly, stirring until blended.
  3. Cook until liquid reaches 240° (about one minute.)
  4. Pull liquid over popcorn and mix with a wooden spoon.
  5. Working quickly, drop two large spoonfuls of popcorn onto a buttered cookie sheet.
  6. As they cool, form into balls (rub fingers in butter to keep the popcorn from sticking to your hands.)
  1. 1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
  2. 1 package miniature marshmallows (10 ounces)
  3. 1/4 cup light brown sugar, firmly packed
  4. 3 quarts popped popcorn
  5. 1 cup dried cranberries, or English toffee bits, optional
  1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
  2. 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
Crunchy Caramel Popcorn Balls
  1. 4 tablespoons butter, plus more for baking sheet
  2. 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
  3. 1 cup cashews, coarsely chopped (optional)
  4. 1/2 cup packed light-brown sugar
  5. Coarse salt
  1. Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
  2. In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
  3. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

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