Coconut Popcorn Balls Recipes

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POPCORN BALLS



Popcorn Balls image

Provided by Alton Brown

Time 35m

Yield 10 to 12 popcorn balls

Number Of Ingredients 13

1 recipe Perfect Popcorn, butter omitted, recipe follows
1/4 cup cocoa nibs
7 1/2 ounces light corn syrup, approximately 2/3 cup
7 ounces granulated sugar, approximately 1 cup
4 1/4 ounces molasses, approximately 1/3 cup
1/3 cup water
1 teaspoon kosher salt
1 teaspoon vanilla extract
Unsalted butter, for shaping
3 tablespoons peanut oil
3 ounces popcorn kernels
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter

Steps:

  • Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.
  • Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.
  • Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.
  • Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

COCONUT-ALMOND POPCORN BALLS



Coconut-Almond 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 and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.

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