Popcorn Balls From Karo Recipes

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POPCORN BALLS FROM KARO®



Popcorn Balls from Karo® image

Old-fashioned popcorn balls!

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 20m

Yield 12

Number Of Ingredients 7

12 cups popped popcorn
1 cup granulated sugar
½ cup Karo® Light or Dark Corn Syrup
¼ cup butter or margarine
½ teaspoon salt
1 teaspoon Spice Islands® Pure Vanilla Extract
½ teaspoon baking soda

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.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 29.6 g, Cholesterol 10.2 mg, Fat 6.9 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 3 g, Sodium 300.5 mg, Sugar 19.1 g

POPCORN BALLS



Popcorn Balls image

Popcorn Balls are a fun and delicious way to celebrate the season. This simple recipe is a great base for so many flavor combinations - the possibilities are endless!

Provided by Jamie

Categories     No-Bake

Time 20m

Number Of Ingredients 8

3 quarts (12 cups) popped popcorn
1 cup granulated sugar
1/2 cup Karo® Light OR Dark Corn Syrup
1/4 cup butter or margarine
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
3 tablespoons festive sprinkles, optional

Steps:

  • Spray large roasting pan sprayed lightly with nonstick cooking spray; add popcorn and place in 300ºF oven until warm.
  • 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. Add in sprinkles and mix to combine.
  • Once mixture has cooled slightly and is able to be touched, spray your hands with nonstick cooking spray. Working quickly to shape twelve 3-inch popcorn balls.
  • Cool completely. Wrap individually in plastic wrap.

Nutrition Facts : Calories 204 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 popcorn ball, Sodium 229 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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.

TRADITIONAL POPCORN BALLS



Traditional Popcorn Balls image

Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 20 servings.

Number Of Ingredients 8

7 quarts popped popcorn
1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Food coloring, optional

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.

Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

GRANDPA'S POPCORN BALLS



Grandpa's Popcorn Balls image

Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!

Provided by 3KIDS5

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Time 25m

Yield 10

Number Of Ingredients 8

2 cups white sugar
1 cup light corn syrup
½ cup butter
¼ cup water
salt to taste
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
5 quarts popped popcorn

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.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.1 g, Cholesterol 24.4 mg, Fat 18.7 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 317 mg, Sugar 48.9 g

POPCORN BALLS



Popcorn Balls image

No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients such as dried fruit, toffee bits, or chopped chocolate to these popcorn balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 12

Number Of Ingredients 5

1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
1 package miniature marshmallows (10 ounces)
1/4 cup light brown sugar, firmly packed
3 quarts popped popcorn
1 cup dried cranberries, or English toffee bits, optional

Steps:

  • Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
  • Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

OLD FASHIONED POPCORN BALLS



Old Fashioned Popcorn Balls image

I made these with my grandmother for years. They are soft and delicious- and NOT made with marshmallow fluff! If using bag popcorn- make sure it is not buttered and use 2-3 bags.

Provided by mrsteacher22

Categories     Candy

Time 1h10m

Yield 20 balls

Number Of Ingredients 7

2 -3 cups popcorn
2 cups sugar
1 cup white Karo
1 cup water
1/2 cup butter
3/4 teaspoon salt
3/4 teaspoon vanilla

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!

Nutrition Facts : Calories 169.9, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 138.9, Carbohydrate 33.7, Fiber 0.1, Sugar 24.6, Protein 0.1

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.

JELLO POPCORN BALLS



Jello Popcorn Balls image

My dad's aunt would make these for Christmas every year for him and mail them....now it's my job! If you over cook they will be hard as a rock so be careful.

Provided by startnover

Categories     Gelatin

Time 10m

Yield 1 batch

Number Of Ingredients 4

1 cup corn syrup
1/2 cup sugar
1 (3 ounce) package Jello gelatin (you can use any , we do it by color and season)
10 cups popped popcorn

Steps:

  • Mix all ingredients except popcorn in a heavy sauce pan.
  • Bring to a boil and cook just till jello and sugar are dissolved.
  • Pour over popcorn and mix well and fast.
  • Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
  • As you make them , wrap them in squares of wax paper.
  • Re-wet your hands in between forming.
  • The amount you get will depend on how big you make them -- cook time is left blank because it will vary.

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