Piglets Haycorn 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.

POPCORN BALLS

Steps:

• In a big bowl, combine the popcorn and 11/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly.
• In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning.
• When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you?re making snowballs but don?t pack them too hard.
• In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls.

SALTY AND SWEET POPCORN BALLS

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.

POPCORN BALLS

Steps:

• Combine sugar, corn syrup, water, butter, and salt in a saucepan.
• Cook over medium-high heat to hard ball stage.
• Remove from heat and add vanilla.
• Pour over popcorn.
• When cool enough to handle, form into balls with buttered hands.

POPCORN PARTY BALLS

Steps:

• Place popcorn in a large shallow pan or dish.
• In a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. Remove from heat and stir in gelatin until dissolved. Stir in peanuts. Pour mixture evenly over popcorn, stirring to coat. When mixture is cool enough to handle, form into 2 inch balls. Let cool on waxed paper until set.

FAVORITE 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. 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.

PEANUT-POPCORN BALLS

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

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.

PIGLET'S HAYCORN-POPCORN BALLS

Steps:

• Mix sugar, honey, water, butter and salt in a saucepan. Bring to a boil - DO NOT STIR. Boil the mixture about 10 minutes until a drop of it forms into a ball in a cup of cold water.
• Coat the bowl of popcorn with the syrup mixture and add popcorn until well mixed.
• Form into balls, sticky but scrumptious.