Basketball Popcorn Balls From Abcs The View Recipes

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GRAMMY CARL'S POPCORN BALLS



Grammy Carl's Popcorn Balls image

Provided by Nancy Fuller

Categories     dessert

Time 50m

Yield 16 servings

Number Of Ingredients 5

10 cups (4.4 ounces) popped popcorn
1 cup molasses
1 cup sugar
2 tablespoons unsalted butter, plus more for coating hands
1 teaspoon apple cider vinegar

Steps:

  • Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.
  • In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.
  • Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.

POPCORN BALLS



Popcorn Balls image

Provided by Duff Goldman

Categories     appetizer

Time 50m

Yield 18 to 24 balls

Number Of Ingredients 8

1 gallon plus 1 quart (that?s 20 cups) plain popped popcorn
1 3/4 cups peanut butter chips
1 3/4 cups milk chocolate chips
1 stick unsalted butter
2 1/2 cups confectioners? sugar
3/4 cup light corn syrup
1 cup mini marshmallows
Cooking spray

Steps:

  • In a big bowl, combine the popcorn and 11/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly.
  • In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning.
  • When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you?re making snowballs but don?t pack them too hard.
  • In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls.

BASKETBALL POPCORN BALLS FROM ABC'S THE VIEW



Basketball Popcorn Balls from Abc's the View image

Make and share this Basketball Popcorn Balls from Abc's the View recipe from Food.com.

Provided by momjan

Categories     Candy

Time 15m

Yield 12-20 serving(s)

Number Of Ingredients 6

1/4 cup butter or 1/4 cup margarine
10 ounces miniature marshmallows (6 cups)
1 (1 1/2 ounce) package orange gelatin
12 cups popped popcorn
1 cup candy corn
1/2 ounce black decorating gel

Steps:

  • Microwave butter and marshmallows in large microwaveable bowl on HIGH for 1 + to 2 minutes or until marshmallows are puffed. (As an alternative, you can use the stove top as long as there is close supervision!).
  • Stir in gelatin until well mixed.
  • Pour marshmallow mixture over popped popcorn and candy corns in a large bowl.
  • Mix lightly until well coated.
  • Shape into about 15 balls, or other shapes, with greased/buttered hands.
  • If not serving immediately, wrap each ball individually in plastic wrap after they have completely cooled.
  • Make lines on orange balls like a basketball, and serve on a "fake" court with hoop.

Nutrition Facts : Calories 152.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 68.7, Carbohydrate 28.4, Fiber 1.2, Sugar 16.5, Protein 1.8

BACON-CARAMEL POPCORN BALLS



Bacon-Caramel Popcorn Balls image

Have you ever been eating caramel popcorn and thought "This is good, but I wish it had pieces of bacon and I could play catch with it?" Well, then you'll love this easy-to-make, sweet, and savory treat. Wrap any leftover balls individually in plastic, and store in an airtight container.

Provided by Chef John

Categories     Popcorn Candy

Time 50m

Yield 10

Number Of Ingredients 7

12 ounces bacon, cut into 1/4-inch pieces
8 cups popped popcorn
½ cup white sugar
2 tablespoons cold unsalted butter, cubed
1 pinch salt
4 teaspoons water, at room temperature
1 teaspoon unsalted butter, softened

Steps:

  • Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
  • Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
  • Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
  • When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
  • Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
  • Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
  • Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
  • Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 128.4 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 23.3 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 279.6 mg, Sugar 12.1 g

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