Chocolate Popcorn Balls Recipes

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CHOCOLATE POPCORN BALLS



Chocolate Popcorn Balls image

I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. -Carolyn Hayes, Johnston City, Illinois

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 5

4 quarts popped popcorn
2 ounces unsweetened chocolate
2 cups sugar
1/2 cup light corn syrup
1 cup water

Steps:

  • Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm 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. Cool; wrap in plastic.

Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.

MEXICAN CHOCOLATE POPCORN BALLS



Mexican Chocolate Popcorn Balls image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.

WHITE-CHOCOLATE POPCORN BALLS



White-Chocolate Popcorn Balls image

A great, easy-to-pick-up party snack, these popcorn balls are delicious and fuss-free.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 56

Number Of Ingredients 7

4 quarts popped popcorn
1/2 teaspoon salt
3 tablespoons unsalted butter
10 ounces marshmallows
6 ounces white chocolate
1/3 cup sliced almonds
Vegetable-oil cooking spray

Steps:

  • Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
  • Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.

CHOCOLATE POPCORN BALLS



Chocolate Popcorn Balls image

Taken from St. Charles of Borromeo Eighty Grade Class of 2002 cookbook, recipe submitted by Chris Dalisay. Chocolate and popcorn...the answer to one of my prayers...and this makes up into nice item to take for fundraiser bake sales.

Provided by Chabear01

Categories     Candy

Time 45m

Yield 10 balls, 10 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/2 cup light corn syrup
1/4 cup butter
2 tablespoons cocoa powder
1/2 teaspoon salt
8 cups popped corn (about 1/2 cup unpopped)

Steps:

  • Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly. Remove from heat.
  • Stir in popcorn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm.
  • Shape into 3-inch balls. For easy shaping, dip hands in cold water from time-to-time. Place balls on waxed paper; cool.

WHITE CHOCOLATE POPCORN BALLS



White Chocolate Popcorn Balls image

Provided by Food Network

Categories     dessert

Time 20m

Yield 24 popcorn balls

Number Of Ingredients 4

8 ounces white chocolate, chopped
4 cups popped popcorn
4 tablespoons rainbow colored sprinkles
Lollipop sticks

Steps:

  • Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.
  • Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature.

CANDY BAR POPCORN BALLS



Candy Bar Popcorn Balls image

When watching a movie, you've got to have popcorn....and something sweet! So, I've combined both movie theater treats with these caramel-flavored popcorn balls that get a dunk in chocolate and then are rolled in crushed cookies, peanuts, candy bars or toffee. It's the best of both worlds!

Provided by Kardea Brown

Categories     dessert

Time 2h50m

Yield 12 popcorn balls

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup sweetened condensed milk
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
18 cups popped salted popcorn (start with 2/3 cup kernels)
Nonstick cooking spray, for greasing hands
Two 12-ounce packages milk chocolate chips
2 tablespoons coconut oil or shortening
1 1/2 cups crushed salted dry-roasted peanuts
Additional optional toppings: crushed buttery finger candy bars, chopped toffee, crushed Oreos

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.

WHITE CHOCOLATE POPCORN BALLS



White Chocolate Popcorn Balls image

This is what I made when I had a Christmas Party at my house for family and friends. They loved them.

Provided by 4-H Mom

Categories     < 30 Mins

Time 25m

Yield 18 popcorn balls

Number Of Ingredients 5

10 cups popped popcorn
1 cup chopped pecans
4 ounces white baking chocolate, chopped coarsely
1/2 cup butter
4 cups miniature marshmallows

Steps:

  • Combine popcorn, pecans and chocolate in a large bowl.
  • In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
  • Pour over popcorn mixture, toss until well coated.
  • Dampen hands, shape mixture into 2 1/2 inch balls.
  • Cool completely on greased aluminum foil.
  • Wrap each popcorn ball in cellophane or plastic wrap.

Nutrition Facts : Calories 173.6, Fat 11.7, SaturatedFat 4.9, Cholesterol 14.4, Sodium 51.2, Carbohydrate 17.1, Fiber 1.2, Sugar 10.4, Protein 1.8

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