Rum Raisin Popcorn Balls Recipes

RUM-RAISIN POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1/2 cup spiced rum and 1 cup mini marshmallows to a boil in a large pot over medium heat, stirring. Cook until syrupy, 5 to 10 minutes. Add 1 cup golden raisins and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in confectioners' sugar.

POPCORN BALLS WITH PEANUTS AND RAISINS

Steps:

• In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
• Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

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.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

NO-BAKE RUM-RAISIN BALLS

Steps:

• In a large bowl, combine rum and oats; cover and set aside 1 hour.
• Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
• Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
• Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.