How do you make a popcorn ball?

Question

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Answer 1

Marshmallow Popcorn Balls
5 cups popcorn, popped
1/2 cup mini chocolate chips, toffee chips or mini M&Ms
1/3 cups peanuts
2 tablespoons margarine --softened
3 cups miniature marshmallowsIn a prepared mixing bowl, combine popcorn,
candy coated pieces, and peanuts. Place margarine and marshmallows in a
4-cup microwave-safe measuring cup. Microwave on high for 2 minutes or
until melted and smooth, stirring once halfway through cooking. Pour
over popcorn
mixture; stir quickly to coat. With buttered hands, quickly shape
mixture into balls.
Place on waxed paper. Let stand for 1 hour


Country Cousin Popcorn Balls


2 cups sugar
2/3 cup apple juice or water
2/3 cup maple syrup
1/2 cup butter
1 1/2 teaspoons salt
1 tsp. vanilla
4 quarts warm popped popcorn
1 cup honey-roasted, unsalted or salted peanuts
1 8-ounce package chopped dates (1 1/2 cups)

Combine sugar, apple juice, syrup, butter and salt in a heavy saucepan. Bring to a boil, stirring occasionally. Remove sugar from sides of pan with a wet brush. Cook, without stirring, until mixture reaches 270 degrees Fahrenheit, or the soft crack stage on a candy thermometer. Add vanilla. Pour mixture over popped popcorn, peanuts and dates; mix well. Wet or butter hands and shape into 3-inch balls.

Yield: 18 balls.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes

Mighty Magical Popcorn Cheeseballs


8 cups popped popcorn
2 tablespoons butter
1/2 cup finely shredded cheddar cheese

Place popcorn in a large bowl. Melt butter and cheese in a small pan over low heat, till just melted. Dribble the butter and cheese mixture over popcorn and mix thoroughly to coat. Form mixture into balls, using about 1/2 cupful for each. Serve immediately or wrap and refrigerate.

Answer 2

Candy Corn Popcorn Balls:

If kids are helping shape these treats, make sure the marshmallow mixture is cool enough for them to handle. Store the confections in an airtight container for up to three days.

8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray

Combine popcorn and candy corn in a large bowl.

Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Yield: 20 servings (serving size: 1 popcorn ball)

Answer 3

Title: Easy Popcorn Balls
Categories: Desserts
Yield: 12 Servings

Mazola No Stick corn
-oil cooking spray
3 qt Freshly popped popcorn
1 c Karo light corn syrup
1 c Sugar
1/2 t Salt
1 t Vanilla

Spray large roasting pan with cooking spray. Add popped corn; keep
warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn
syrup, sugar and salt. Cook over medium heat, stirring constantly,
until mixture comes to a boil. Cook without stirring 10 minutes or
until temperature reaches 290 degrees F. on candy thermometer. Remove
from heat; stir in vanilla. Slowly pour over popcorn, stirring to
coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately
spray hands with cooking spray. Quickly shape popcorn into 3-inch
balls.

MMMMM

Answer 4

Title: Easy Popcorn Balls
Categories: Desserts
Yield: 12 Servings

Mazola No Stick corn
-oil cooking spray
3 qt Freshly popped popcorn
1 c Karo light corn syrup
1 c Sugar
1/2 t Salt
1 t Vanilla

Spray large roasting pan with cooking spray. Add popped corn; keep
warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn
syrup, sugar and salt. Cook over medium heat, stirring constantly,
until mixture comes to a boil. Cook without stirring 10 minutes or
until temperature reaches 290 degrees F. on candy thermometer. Remove
from heat; stir in vanilla. Slowly pour over popcorn, stirring to
coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately
spray hands with cooking spray. Quickly shape popcorn into 3-inch
balls.

Answer 5

INGREDIENTS
2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine 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 degrees F (soft-crack stage).
Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls.

Answer 6

Grandma Lyons made the best ones in the small town where I grew up! She put glazed pecans in them, too. The scumbag degenerates changed trick or treating for everyone forever. When I was a little kid, almost all of the treats were homemade. Fudge, divinity, peanut brittle, popcorn balls, roasted peanuts, cookies, etc. What a shame that things have changed so...but then, I think that most people wouldn't take the time to do the homemade in this day and time anyway. Popcorn balls are easy to make and my kids got them on a regular basis.

Answer 7

tell it its ugly??

POPCORN BALLS
Printed from COOKS.COM

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5 quarts popcorn, popped
2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla

Keep popped corn hot and crisp in oven (300 - 325 F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar.
Cook to hard-stage (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel.

Press into balls (butter hands if necessary). Try not to burn your hands.

Serving Size: 8

Answer 8

The way I make them, is I use caramel and stick it together with the popcorn. It's REALLLLY good!!!!

Answer 9

Its a seed , which grows in the ground!!!!!!!!! Íts a corn seed

Answer 10

Caramel Corn Popcorn
This Caramel popcorn is of my own invention. I always liked Caramel Corn, but didn't like it sticking in my teeth, so I make this recipe.

Did you know that if your popcorn is old, it is recommended that you run it under cold tap water several minutes to refresh it? I usually try to keep popcorn in the refrigerator, or freezer.

1. Microwave a pkg of popcorn, Pour into a bowl
2. Use a small pan to melt 1/4 cup sugar on high heat. Stirring with a knife as it melts.It will melt fast.
3. Smash the lumps with your knife, tip pan away from heat so it all drains into the corner.When it is light brown in color and melted, carefully pour over you popcorn. Then stir with the knife.
4. The syrup is hot! The pan will be very hot! Put it in the sink and let water run over it slowly to cool it.

Experiment: I added a tsp of butter to the sugar while it was melting, it took longer for the sugar to melt, and did not pour as smoothly as if it was just melted sugar. But after I tasted the cooled popcorn it reminded me of Fiddle Faddle.

Peanut Butter Popcorn - Melt some peanut butter in a small bowl in the microwave for about 20 seconds, then stir it in your popped corn. Finger Lickin Good!

Cheese Popcorn - Save some of the package of cheese from your Kraft Mac and Cheese. Sprinkle over popcorn.

Also see Caramel Popcorn Balls

Rainbow Colored Flavored Popcorn (Recipe 1985)
10 cups of popped corn, kernals removed.
1 cup butter
3/4 cup sugar
1 - 3 ounce package any colored flavored gelatin.
3 tablespoons water
1 tablespoon light corn syrup

Place the popcorn in a greased 17x12x2 inch baking pan. Keep popcorn warm in a 300 oven while making the syrup. Butter the bottom and sides of a heavy 2 quart saucepan. In the saucepan combine the butter or margarine, sugar, gelatin, water, and corn syrup.

Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer to the side of the pan. Continue cooking over medium heat, stirring constantly, till the thermometer reaches 255 (hard ball stage)

Pour syrup mixture over popcorn and gently stir to coat popcorn. Bake at 300 oven for 5 minutes more. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into cluster. Store in an airtight container in a cool dry place. Makes about 13 cups. Perfect for parties.

Make raspberry or strawberry - and lime popcorn for Christmas. Orange for Halloween. Fun!

Old Fashion Popcorn Balls (Recipe from 1963)
I used to make these every Halloween for years, though it seems they are not popular to give out to Trick or Treat'ers anymore, you can still make them for Halloween Parties. Here's how to make popcorn balls:

1 1/4 cups sugar
1 1/4 cups brown sugar
1/2 cup light corn syrup
2/3 cup water
1 Tablespoon butter
3 1/2 quarts popped popcorn
1 1/4 teaspoon salt

Put first 4 ingredients in a saucepan, stirring until sugar is dissolved. Add butter and continue cooking without stirring, until it reaches 240 F or until mixture makes a soft ball when tested in a small dish of cold water.

Put the popped popcorn (minus unpopped seeds) into a large bowl and sprinkle with salt. Pour the hot syrup over it and mix thoroughly. Butter your hands, and quickly shape in small balls, and place on a buttered pan, wrap in wax paper, or Glad wrap when cool.

How do you stick the Halloween candies on? Melt 2/3 cup tiny marshmellows (or 6 big ones) with 2 teaspoons shortening over low heat. Use mixture while warm. Dip candies into the stickum and pop them onto faces. Fun idea for a Halloween Party. Let each child decorated their own popcorn ball.

Also see Aunt Elle's Halloween Popcorn Balls

Original Recipe for Popcorn Balls (Recipe circa 1919)
1 1/2 cups popcorn
2 cups molasses
1 cup brown sugar
1 tablespoon vinegar
2 tablespoons butter
1/2 tsp salt

Pop corn and discard unpopped kernals.Put in a large pan and sprinkle with salt. Melt butter in saucepan, add molasses, sugar, and vinegar. Boil until a little dropped in cold water becomes brittle. Pour gradually over corn while mixing thoroughly. Shape into balls and wrap in waxed paper.

Did You Know... During that time period of the 1900's they use to insert a small wrapped gift in the center and mold the popcorn around it, for children's parties or church bazaars.

Popcorn Balls (Recipe from 1963)
5 quarts popped corn
2 cups sugar
1 1/2 cups water
1/2 tsp salt
1/2 cup corn syrup
1 tsp. vinegar
1 tsp vanilla

Keep popped corn hot and crisp in a slow oven (300). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar. Cook to hard ball stage (250). Add vanilla. Pour slowly over hot popped corn, stirring enough to miz thoroughly. Lightly butter hands before shaping into balls or flat circles.

Note: this recipe can also be used with cereal like corn puffs instead of popcorn.

Pop Corn Balls (recipe from 1981 church cookbook)
1 lb. bag marshmallows
1 stick butter or margarine
1 tsp. vanilla

Melt butter and marshmallows in double boiler, add vanilla and pour over 1 dish pan of popped corn. Butter hands and shape into balls.

Best ever Candy Corn (Recipe from 1963)
2 1/2 quarts popped corn
1 pound (2 1/4 cups) light brown sugar
1/2 cup water
1/2 cup butter or margarine
2 teaspoons salt
1 tablespoon vanilla
1 cup peanuts

Keep popped corn hot and crisp in slow oven (300). In large saucepan, combine sugar, syrup, water, butter, and salt. Cook over moderate heat, stirring occasionally, until syrup reaches hard crack stage (290). Remove from heat, stir in vanilla. In a large buttered bowl or pan mix the popcorn and nuts. Pour syrup in a fine stream over mixture.

Working quickly, mix well until kernals are completely coated. Spread out thin on buttered cooky sheets. Quickly separate into bite size clusters with 2 forks. Cool. Makes about 3 1/2 quarts.

Cracker Jax (America Cooks 1967)
1 cup molasses
2 cups sugar
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon baking soda
3 quarts popcorn
2 cupps chopped nuts

Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large saucepan blend molasses, sugar, butter and vinegar. Cook over low heat, stirring occasionally, until sugar is dissolved. Cook over medium heat to hardcrack stage (300F) Remove from heat; beat in baking soda. Put popcorn in mixing bowl; pour syrup on top. Add nuts; mix well. Spread in pan. When cool, break into pieces.

Edible Play Dough
1 cup peanut butter
1 cup white corn syrup
1 1/4 cup powdered sugar
1 1/4 cup powdered milk

Mix well until blended. If sticky add more powdered sugar.

How to make Candy Apples for Halloween
10 medium apples
10 wooden skewers
2 1/2 cups suger
1/2 cup water
1 teaspoon vanilla
1/2 cup light corn syrup
1 teaspoon red food coloring

Wash and dry apples, insert skewers in the stem end. Combine sugar water, vanilla, cornsyrup and food coloring, and cook in a large deep pan. During cooking the crystals which form on the pan, should not be stirred into the candy. Continue cooking without stirring to hard crack stage, 280. Remove from heat, hold apples by skewers and dip into syrup. Place buttered platter to cool. Also see How to Make Caramel Apples.