CANDY CORN POPCORN BALLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 servings
Number Of Ingredients 8
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.
CANDY CORN POPCORN BALLS
Provided by Food Network
Time 20m
Yield 6 to 8 popcorn balls
Number Of Ingredients 4
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!
TRADITIONAL POPCORN BALLS
Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
CANDY CORN POPCORN BALLS
Dress up your favorite treat for Halloween with these Candy Corn Popcorn Balls. These treats are super easy to make, and they'll be gone from your sweets table in no time! Our Candy Cane Popcorn Balls include your favorite flavor of JELL-O.
Provided by My Food and Family
Categories Halloween Desserts
Time 17m
Yield Makes 16 servings, 1 popcorn ball each.
Number Of Ingredients 5
Steps:
- Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
- Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
- Shape into 16 (2-inch) balls or other shapes with greased or wet hands.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.87 g, Sugar 0 g, Protein 2 g
POPCORN CANDY BALLS
This is similar to making crispy rice squares but using popcorn instead.
Provided by Angela
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Yield 6
Number Of Ingredients 4
Steps:
- In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
- Add popcorn and candies; mix until evenly coated with marshmallows.
- Allow to cool enough to touch. Grease hands with butter and form into balls.
Nutrition Facts : Calories 562 calories, Carbohydrate 87.5 g, Cholesterol 45.5 mg, Fat 23.8 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 14.5 g, Sodium 222.3 mg, Sugar 65.1 g
CANDY CORN & PEANUT POPCORN BALLS
My daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.-Kim Shireman, Searcy, Arkansas
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.
Nutrition Facts :
LOADED CANDY POPCORN BALLS
You need to work fast when shaping the balls so gather up a few more hands to help can use mini M&M's chocolate candies in place of the candy corn --- if desired wrap each ball in pieces of colored plastic wrap
Provided by Kittencalrecipezazz
Categories Candy
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl combine the popcorn with mini graham cookies.
- In a large pot combine the marshmallows and margarine or butter; cook stirring over medium-low heat until melted and combined, then remove from heat.
- Pour the marshmallow mixture over the popcorn; toss to coat.
- Add/mix in the candy corn.
- Working as quickly as possible and using lightly greased hands shape into 20 even balls (about 3-inches wide) pressing together firmly when shaping.
- Place onto greased waxed paper to cool completely.
- Wrap each ball in plain or colored plastic wrap.
- Store in an airtight container for 3 days (these are so good that they won't even last that long lol!).
Nutrition Facts : Calories 113.6, Fat 3.4, SaturatedFat 0.6, Sodium 50.1, Carbohydrate 20.5, Fiber 1.2, Sugar 10.1, Protein 1.4
POPCORN BALLS
Make and share this Popcorn Balls recipe from Food.com.
Provided by Darla Emerson
Categories Candy
Time 35m
Yield 12 Popcorn Balls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Keep popcorn warm in 250 degree oven.
- Cook first five ingredients over medium heat, stirring constantly until mixture comes to a boil.
- Continue cooking without stirring until mixture reaches 270 degrees on a candy thermometer or until a small amount dropped into very cold water separates into hard threads.
- Add vanilla and stir.
- Pour mixture over popped corn, mixing with a fork.
- When cool enough to handle but still quite warm, form into balls.
Nutrition Facts : Calories 129.8, Fat 2.2, SaturatedFat 0.4, Sodium 125.8, Carbohydrate 28.1, Fiber 0.8, Sugar 19.3, Protein 0.7
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