Loaded Candy 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.

CANDY BAR POPCORN

Steps:

• Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.

LOADED CANDY POPCORN BALLS

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!).

BUTTERCREAM CANDY BALLS

Steps:

• Blend cream cheese, powdered sugar, vanilla and butter.
• Roll into small balls, melt chocolate coating in double boiler, over simmering water.
• Dip balls into coating to cover and set on waxed paper to dry.