Grandma Hornsbys Popcorn Balls Recipes

GRANDMA'S POPCORN BALLS

Steps:

• In large pot mix well the sugar, Kayro syrup, vinegar and bring to boil. Continue until mixture reaches the Hard Crack Stage on candy thermometer.
• Remove from heat and quickly stir in popped popcorn. Butter your hands and scoop enough coated mixture to form baseball sized balls.
• You have to work quickly as the coating will harden very fast. When cooled, wrap in wax paper, twisting to close.
• Preparation and cooking time does not include time to pop popcorn.
• Cooking time varies with weather conditions.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Sort through popcorn, discarding unpopped kernels.
• Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
• Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

OLD-TIME POPCORN BALLS

Steps:

• Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

GRANDPA HIGGINBOTTOM'S POPCORN BALLS

Steps:

• Mix vinegar, water and sugar in a large saucepan.
• Cook until brittle when dropped in cold water.
• Add butter and vanilla.
• Make sure you have bowls of ice water on the table, which has been covered with newspaper.
• Pour candy mixture over a very large bowl of popped corn.
• Stir mixture with a large wooden spoon.
• Coat hands with butter.
• (This part gets messy and older children love it!) Working quickly, form balls with your hands.
• If you burn your hand, put directly in ice water.

OLD FASHIONED POPCORN BALLS

Steps:

• Heat popcorn in oven at 300 degrees.
• Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
• Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water.
• Add vanilla and pour slowly over popcorn.
• Mix well.
• Dip hands in water and form balls.
• Wrap in plastic wrap and enjoy!