Favorite Popcorn Balls Recipes

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POPCORN BALLS



Popcorn Balls image

No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients such as dried fruit, toffee bits, or chopped chocolate to these popcorn balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 12

Number Of Ingredients 5

1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
1 package miniature marshmallows (10 ounces)
1/4 cup light brown sugar, firmly packed
3 quarts popped popcorn
1 cup dried cranberries, or English toffee bits, optional

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.

TRADITIONAL POPCORN BALLS



Traditional Popcorn Balls image

Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 20 servings.

Number Of Ingredients 8

7 quarts popped popcorn
1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Food coloring, optional

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.

Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

FAVORITE POPCORN BALLS



Favorite Popcorn Balls image

Here is a recipe my family has used for years. We make the colored kind in red and green for Christmas!

Provided by Hannah

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Yield 14

Number Of Ingredients 6

2 cups unpopped popcorn
4 tablespoons vegetable oil
1 tablespoon butter
1 cup white sugar
1 cup molasses
½ teaspoon salt

Steps:

  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  • In 2 quart saucepan, melt butter. Stir in sugar, molasses, and salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
  • Pour syrup over corn, while stirring popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 52.9 g, Cholesterol 2.2 mg, Fat 6.2 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 98.4 mg, Sugar 27.7 g

BEST EVER POPCORN BALLS



Best Ever Popcorn Balls image

Sweet, crunchy balls of popcorn.

Provided by TABKAT

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Time 20m

Yield 20

Number Of Ingredients 6

¾ cup light corn syrup
¼ cup margarine
2 teaspoons cold water
2 ⅝ cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

Steps:

  • In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
  • Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g

SALTY AND SWEET POPCORN BALLS



Salty and Sweet Popcorn Balls image

Provided by Duff Goldman

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 11

Cooking spray
10 cups lightly salted popped popcorn
1 cup salted mini pretzels, lightly crushed
1 1/2 cups peanut butter chips
1 1/2 cups milk chocolate chips
4 tablespoons unsalted butter
1 1/4 cups confectioners' sugar
1/3 cup light corn syrup
1 cup mini marshmallows
1/2 cup white chocolate chips
3/4 cup crushed potato chips

Steps:

  • Light coat a 12-cup muffin tin with cooking spray.
  • Combine the popcorn, pretzel pieces, 1 cup of the peanut butter chips and 1 cup of the milk chocolate chips in a large bowl. Toss to distribute evenly.
  • Melt the butter, confectioners' sugar, corn syrup and marshmallows in a large microwave-safe bowl in 15 second intervals, stirring between each interval, until completely melted.
  • Pour the melted marshmallow mixture over the popcorn mixture and stir until evenly coated. Quickly, but gently form twelve 2 1/2-to-3-inch-diameter balls with either your hands or a large cookie scoop lightly coated with cooking spray. Pretend you're making snowballs, but don't pack them too hard. Place each of them in a well of the prepared muffin tin so they hold their shape as they cool.
  • When the popcorns balls are cool, melt the remaining 1/2 cup peanut butter chips, the remaining 1/2 cup milk chocolate chips and the white chocolate chips in each of 3 small microwave-safe bowls in 15 second intervals, stirring occasionally. Transfer the melted chips to each of 3 small piping bags or resealable bags. Snip the tips and drizzle over the popcorn balls. Top evenly with the crushed potato chips and let set, about 30 minutes, before serving.

THE BEST POPCORN BALLS



The Best Popcorn Balls image

I have tryed many recipes over the years for popcorn balls when my son was small, these *are* the best and easy to make, they remain soft and chewy --- they are perfect for a children's Halloween party or for the holidays, I usually get about 25-30 good-sized balls with this recipe :)

Provided by Kittencalrecipezazz

Categories     Candy

Time 10m

Yield 25 balls

Number Of Ingredients 7

3/4 cup light corn syrup
1/4 cup butter or 1/4 cup margarine
2 teaspoons cold water
2 1/2 cups confectioners' sugar, plus
2 tablespoons confectioners' sugar
1 cup mini marshmallows, packed (can use large marshmallow, chopped into small pieces)
5 quarts plain popped popcorn

Steps:

  • Line a large baking sheet/s with waxed paper.
  • Place the popped popcorn into a large heat-proof bowl.
  • In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
  • Mix with a wooden spoon to combine, carefully coating each kernel.
  • Grease your hands with vegetable shortening.
  • Working as quickly as possible shape the coated popcorn mixture into balls.
  • Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
  • Place on a baking sheet.

Nutrition Facts : Calories 125.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.9, Sodium 21.7, Carbohydrate 27.1, Fiber 0.9, Sugar 16.3, Protein 0.9

BEST EVER POPCORN BALLS



BEST EVER POPCORN BALLS image

Categories     Corn

Number Of Ingredients 6

2/3 cup light corn syrup
1/4 cup (and more for greasing hands) margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn

Steps:

  • In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil.
  • Carefully combine the hot mixture with the popcorn, coating each kernel.
  • Grease hands with margarine and quickly shape the coated popcorn into balls before it cools.
  • Wrap the balls with cellophane or plastic wrap and store at room temperature.

SOFT AND CHEWY POPCORN BALLS



Soft and Chewy Popcorn Balls image

Make and share this Soft and Chewy Popcorn Balls recipe from Food.com.

Provided by wyojess

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup margarine
16 ounces marshmallows
1 teaspoon vanilla
food coloring
6 cups plain popped popcorn

Steps:

  • Melt margarine in a large saucepan over medium heat.
  • Add in marshmallows and stir continuously until smooth.
  • Add in food coloring until desired color.
  • Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
  • Stir in popcorn and turn heat to low.
  • Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
  • Shape into popcorn balls.
  • Cover each ball with Saran wrap.

OLD-FASHIONED POPCORN BALLS



Old-Fashioned Popcorn Balls image

Popcorn always make a crowd-pleasing snack...but you can make it into a chewy, sweet delight with this classic recipe.-American Pop Corn Co., Sioux City, Iowa

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

2 quarts popped popcorn
1 cup sugar
1/3 cup light or dark corn syrup
1/3 cup water
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

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