Molasses Popcorn Balls Recipes

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BARE-BONES MOLASSES POPCORN BALLS



Bare-Bones Molasses Popcorn Balls image

I know. One more recipe for popcorn balls, but I looked, and this is the most basic you can get. I made two batches, one with two handfuls of unsalted peanuts.

Provided by Anemone

Categories     Candy

Time 15m

Yield 10-30 Balls - Depends on how much gets eaten.

Number Of Ingredients 3

1 1/2 cups molasses
3/4 cup sugar
4 quarts popped corn

Steps:

  • Combine molasses and sugar in a saucepan.
  • Grease a large mixing bowl and put in popped popcorn. Grease a mixing spoon. Set aside.
  • Combine molasses and sugar in a saucepan. Stirring constantly, heat over medium-high heat until just about boiling.
  • Pour over popcorn and mix well. Add peanuts if desired at this point.
  • Let cool a little (take the kids to wash their hands - that will take just the right amount of time!).
  • Press popcorn into balls. (Kids love this!).
  • Eat what sticks on your hands.

Nutrition Facts : Calories 299.9, Fat 5.9, SaturatedFat 1, Sodium 20.3, Carbohydrate 62.9, Fiber 1.4, Sugar 43.1, Protein 1.3

GRAMMY CARL'S POPCORN BALLS



Grammy Carl's Popcorn Balls image

Provided by Nancy Fuller

Categories     dessert

Time 50m

Yield 16 servings

Number Of Ingredients 5

10 cups (4.4 ounces) popped popcorn
1 cup molasses
1 cup sugar
2 tablespoons unsalted butter, plus more for coating hands
1 teaspoon apple cider vinegar

Steps:

  • Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.
  • In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.
  • Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.

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.

PEANUT-POPCORN BALLS



Peanut-Popcorn Balls image

For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light and lacy, and baking the balls after forming helps set and dry them, so they end up crisp, not tacky. Wrap them in plain parchment and striped waxed paper for the full bonbon effect.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h10m

Yield Makes 14

Number Of Ingredients 9

14 cups Popped Popcorn (from 1/2 cup kernels)
4 tablespoons unsalted butter
1 1/4 cups packed light-brown sugar
1/3 cup light corn syrup
2 tablespoons unsulfured molasses
2 teaspoons kosher salt (we use Diamond Crystal)
1/4 teaspoon baking soda
1 cup roasted red-skinned salted peanuts or cocktail peanuts
Vegetable-oil cooking spray, for gloves

Steps:

  • Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
  • Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
  • Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
  • Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
  • Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.

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.

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

OLD-TIME POPCORN BALLS



Old-Time Popcorn Balls image

Our whole family loves popcorn. These old-time popcorn balls are great anytime, but they're especially fun to pass out to trick-or-treaters or to use at Christmastime as stocking stuffers! They always look appealing when covered in clear wrap and tied with a festive ribbon. -LaReine Stevens, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon white vinegar
1 tablespoon butter
1/4 teaspoon baking soda

Steps:

  • Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

Nutrition Facts : Calories 170 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.

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