Honey Nut Popcorn Balls Recipes

HONEY-NUT POPCORN BALLS

Steps:

• Bring 1/4 cup honey, 2 tablespoons butter, 1/4 cup almond butter, 1/2 cup confectioners' sugar and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 cup chopped salted mixed nuts until coated. Butter your hands, then shape into balls and roll in toasted sesame seeds.

GLUTEN-FREE HONEY VANILLA POPCORN BALLS

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done). This will make 10 to 12 cups of popcorn.
• While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform. Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.
• Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the "glue" for the balls.

PEANUT CANDY POPCORN BALLS

Steps:

• In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.

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.

BEST EVER POPCORN BALLS

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.

HONEY PEANUT BUTTER POPCORN BALLS RECIPE - (4/5)

Steps:

• Pop popcorn. Line a baking sheet with parchment or wax paper. In a small saucepan over medium heat, combine the peanut butter and honey. Stir continuously as it cooks. Once well blended, immediately pour over popcorn evenly. Gently mix with a spatula until well coated. Using a large spoon, drop heaping spoonfuls (about 2 Tablespoons) of the popcorn mixture in rows on the baking sheet. Press each pile of popcorn mixture firmly into a one-inch ball. Let cool completely before serving.