Old Fashioned Popcorn Balls Recipes

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.

OLD FASHIONED POPCORN BALLS

Steps:

• Heat popcorn in oven at 300 degrees.
• Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
• Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water.
• Add vanilla and pour slowly over popcorn.
• Mix well.
• Dip hands in water and form balls.
• Wrap in plastic wrap and enjoy!

OLD FASHIONED POPCORN BALLS RECIPE

Steps:

• Start by popping the corn.
• Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of un-popped corn and cover with a lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place back over medium-high heat and pop the corn shaking the pan occasionally.
• You need 8 cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is to shake the container and moving the top layer to another pan.
• Prep a large pan and a wooden spoon or rubber spatula with PAM, and transfer popcorn to the pan. This is the point to add nuts or candy if desired-about 1 cup and mix in well.
• In a non-stick pan, add 3/4 cup white sugar, 3/4 cup brown sugar (light or dark), 1/2 cup light Karo corn syrup, 1/2 cup water, 1 teaspoon white vinegar, and 1/2 teaspoon salt.
• Place over medium-high heat with a candy thermometer and cook to 260°, stirring frequently. Remove from heat and add 3/4 cup butter, 1/2 teaspoon vanilla and place back over low heat until butter melted.
• Now for the hot part. Slowly pour the hot syrup over the popcorn while mixing with the PAM coated spoon.
• Continue to stir for a few minutes until cooled some. Spray your hands with PAM or butter. Be VERY CAREFUL since you can get burnt so test very carefully before proceeding and only proceed if you feel safe. I kept the cold water running in the sink if needed.
• Form the popcorn into balls of about 1 cup each by scooping with a measuring cup with a heavy coat of PAM. Place on wax paper or cooking mat to shape. Work quickly and use more PAM as needed - about every two balls. So scoop, dump, shape, cold water on hands if needed, a spray of PAM if needed (cup and hands), then repeat QUICKLY until done. DO NOT OVER-COMPRESS AND MOVE QUICKLY.
• Allow to finish cooling. You can wrap with plastic wrap, and they should keep 3-4 days.

OLD-FASHIONED POPCORN BALLS

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.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

CARAMEL POPCORN BALLS, HOMEMADE AND OLD FASHIONED

Steps:

• Pop corn in the microwave using package's directions one bag at a time, removing any unpopped kernels.
• popped corn in warm (not hot) oven to keep warm and 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.

POPCORN BALLS FROM KARO®

Steps:

• Spray large roasting pan with cooking spray; add popcorn and place in 300F oven until warm. (Popcorn can also be warmed in a large microwave safe bowl for 1 to 2 minutes on HIGH (100%) power.)
• Combine sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to boil over medium heat. Continue stirring and boil 2 minutes.
• Remove syrup mixture from heat; stir in vanilla and baking soda. Pour syrup mixture over warm popcorn stirring to coat well. Cover hands with two plastic bags, spray bags lightly with cooking spray. Working quickly shape twelve 3-inch popcorn balls.
• Cool completely. Wrap individually in plastic wrap.