Mini Caramel Apple Popcorn Balls Recipes

CARAMEL APPLE POPCORN BALLS RECIPE

Steps:

• Bring 4 cups apple juice/cider to a boil
• Reduce to medium/low heat and cook until reduced to 1/2 cup.
• This usually takes approximately 1.5 hours
• Juice will be a little syrupy
• Air pop the popcorn kernels.
• Sift or transfer bowls ensuring all kernels are removed.
• Set aside
• Combine Juice, butter, brown sugar, corn syrup, sweetened condensed milk and salt in 4 qt sauce pan
• Bring to a boil
• Reduce heat to below medium
• Tightly cover with lid and cook for 3 minutes
• Remove lid carefully and clip on candy thermometer
• Continue to cook until soft ball stage (approximately 236F)
• Remove from heat
• Add in vanilla and cream of tartar
• Mix well
• Drizzle over popped popcorn.
• Fold popcorn into Caramel sauce until all popcorn is covered.
• Allow to cool 5 minutes
• Form into popcorn balls or portion cups

CARAMEL APPLE POPCORN BALLS RECIPE

Steps:

• Cook 4 cups apple cider to a boil
• Reduce and cook until reduced to 1/2 cup.
• Juice will be a little syrupy
• Air pop the popcorn kernels. Then sift or transfer bowls ensuring all kernels are removed.
• Set aside and start making the caramel.
• Combine Juice, butter, brown sugar, corn syrup, sweetened condensed milk and salt in 4 qt sauce pan
• Bring to a boil
• Reduce heat to below medium
• Tightly cover with lid and cook for 3 minutes
• Remove lid carefully and clip on candy thermometer
• Continue to cook until soft ball stage (approximately 236F)
• Remove from heat
• Add in vanilla and cream of tartar
• Mix well
• Drizzle over popped popcorn.
• Allow to cool 5 minutes
• Form into popcorn balls and decorate.

MINI CARAMEL APPLES

Steps:

• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
• Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.

CARAMEL APPLE POPCORN BALLS

Steps:

• Pop popcorn according to package directions. Carefully open bag and pour popcorn into a large bowl; discard unpopped kernels. Enjoy remaining popcorn separately. Add cereal and dried apples to bowl with popcorn. In a large microwave-safe bowl, microwave the caramels, water and butter, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes, or until melted and smooth, stirring every minute. Mix in the cinnamon then pour over the popcorn mixture; stir until evenly coated. Let cool for 5 minutes. With lightly buttered hands, shape mixture into balls around wooden craft stick. Place on lightly buttered wax paper to set and cool.

CARAMEL POPCORN BALLS

Steps:

• Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.

MINI CARAMEL APPLE POPS RECIPE BY TASTY

Steps:

• Use a melon scooper to scoop out mini apple balls.
• Repeat until entire apple is carved.
• Insert a popsicle stick on the side with the skin.
• Dip the apple ball in caramel.
• Dip again in preferred toppings.
• The video includes: peanuts, pretzels, Oreos, cookies, caramel corn, and M&M's.
• Enjoy!

CARAMEL POPCORN BALLS

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. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

BACON-CARAMEL POPCORN BALLS

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.

MINI CARAMEL APPLES

Steps:

• Cut the lollipop sticks at an angle on one end to create a small point to insert into the mini apple.
• With the melon baller, scoop little balls out of the apple making sure to have a section of apple peel on each ball.
• Push half the lollipop stick into the peel of each ball and pat the apple dry.
• Melt the butterscotch, peanut butter and chocolate pieces according to the package directions.
• Dip and swirl the mini-apples in the melted chips, then roll them into the sprinkles, coconut or chopped nuts if desired.
• Place the mini apples in paper candy cups to set.

CARAMEL POPCORN BALLS

Steps:

• Combine popcorn and cereal in a large bowl; set aside. , In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted. Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. , With buttered hands, shape into 3-in. balls. Reshape if necessary when partially cooled.

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.

MINI POPCORN BALL POPS

Steps:

• Pop the popcorn, remove any leftover kernels and place in a large mixing bowl.
• Melt the JET-PUFFED Mini Marshmallows and butter in a small pan over low heat on the stove. Continuously stir until the mixture is completely melted.
• Add 1 teaspoon of vanilla extract to the marshmallow mixture and stir until fully mixed.
• Pour the marshmallow mixture over the popcorn and stir until the popcorn is evenly coated.
• Mix in ½ cup of sprinkles.
• Use an ice cream scoop, sprayed with cooking spray, to scoop up popcorn balls. Place on a piece of parchment paper and add half of a paper straw in the center of each popcorn ball.
• Allow the popcorn balls to set for 30 minutes and enjoy!