Candy Cane Popcorn Balls Recipes

CANDY CANE POPCORN CRUNCH

Steps:

• Pop the popcorn kernels with an air popper.
• Place several candy canes in a food processor or blender, blend until finely crushed.
• Melt the dipping wafers according to package directions. (I place in a microwave safe bowl and heat at half power in 30 second intervals, stirring well after each interval. Continue doing this until fully melted).
• Pour the white chocolate over the popped popcorn, stir to coat. Add the crushed candy canes and gently mix.
• Let popcorn sit for 1 hour or so to let the white chocolate set. Store in an airtight container for up 5-7 days.

CANDY CANE POPCORN

Steps:

• Prepare baking sheets: Line 2 baking sheets with parchment paper or a large 15x21-inch sheet.
• Melt the chocolate: Add the white chocolate chips to a bowl and melt in the microwave for 1 minute stirring after 30 seconds. Stir until smooth and if not melted completely microwave in 15 second increments until smooth.
• Mix popcorn and coating: Place the popped popcorn on the prepared baking sheet(s). Stir about ½ cup of the crushed candy cane into the melted chocolate and pour over the popcorn. Toss the popcorn until thoroughly coated in the chocolate. Sprinkle remaining crushed candy canes over the popcorn.
• Cool and finish: Allow the popcorn to cool at room temperature. Break into pieces and serve or package up for gifts.

CANDY CANE POPCORN

Steps:

• Break the popcorn up into small pieces, then serve.

CANDY BAR POPCORN BALLS

Steps:

• Combine the butter, light brown sugar, granulated sugar and corn syrup in a medium heavy-bottomed saucepan over medium heat. Bring to a boil and cook to 240 degrees F (hard ball stage), about 11 minutes. Stir in the sweetened condensed milk and salt and boil 1 minute more. Remove from the heat and stir in the vanilla.
• Pour the caramel over the popcorn in a large bowl and stir to coat evenly. Shape into 12 balls using buttered or greased hands.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high in 30-second intervals until melted. Place the peanuts in a shallow dish. Dip the popcorn balls halfway into the chocolate, then dip in the crushed peanuts (or other toppings). Remove to a parchment paper-lined baking sheet to harden, about 2 hours.

CANDY CORN POPCORN BALLS

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

CANDY CORN POPCORN BALLS

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

PEPPERMINT POPCORN

Steps:

• In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.

TRADITIONAL POPCORN BALLS

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.