CRANBERRY POPCORN
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 12 cups
Number Of Ingredients 0
Steps:
- To make this cranberry corn, melt 6 tablespoons butter in a saucepan with 1/2 cup fresh cranberries, 2 tablespoons each sugar and honey and 1/2 teaspoon each vanilla and salt. Cook until the cranberries pop, about 3 minutes. Toss with 12 cups popcorn and 1 cup chopped toasted almonds. Spread on a baking sheet and bake at 325 degrees F, stirring occasionally, until dry, about 8 minutes.
CANDY CORN POPCORN BALLS
Provided by Food Network
Time 20m
Yield 6 to 8 popcorn balls
Number Of Ingredients 4
Steps:
- Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
- Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!
CANDY CORN POPCORN BALLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
- Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
- Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
- Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.
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