Grandmas Popcorn Balls Recipes

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.

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.

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.

POPCORN BALLS

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

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.

OLD-FASHIONED POPCORN BALLS

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Combine butter, brown sugar, and corn syrup.
• Stir well and bring to a boil over medium heat.
• Stir in condensed milk.
• Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
• Stir in vanilla and remove from heat.
• Pour over the popped popcorn and stir well.
• Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
• Makes about 15 balls.