Traditional Popcorn Balls Recipes

EASY CARAMEL POPCORN BALLS

Steps:

• Pour popcorn into a large bowl.
• Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

POPCORN BALLS

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.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

EASY POPCORN BALLS

Steps:

• Bring to a soft boil in a medium sauce pan over medium heat the sugar, white corn syrup, margarine, and salt.
• Remove from heat and add vanilla or almond extract.
• Mix sauce with popcorn in a large bowl.
• When cool enough, but still warm, form into balls. (easier to eat).

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.

EASY POPCORN BALLS

Steps:

• Melt the two sticks of butter in a large pot (I use my large stock-pot).
• Pop one cup of popcorn. (We have an electric popcorn popper that we found at the thrift store for very cheap. We buy popcorn in bulk from our food co-op.)
• When the butter is melted, pour the bag of marshmallows into the pot with it and stir until the marshmallows melt.
• Pour the popped corn into the melted butter and marshmallow mixture and stir until all the popcorn is coated. Grease hands with butter (this is the part kids like to help with).
• When the popcorn is cool enough that you can hold it in your hands without getting burned, form it into balls. Lay the balls on waxed paper to cool.

POPCORN BALLS

Steps:

• Melt butter in a large pot and add marshmallows.
• Take off the stove and add popped popcorn and stir.
• Let sit until cold to the touch.
• Butter up your hands and form balls.
• Place on wax paper to prevent from sticking together.

POPCORN BALLS

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.

EASY POPCORN BALLS RECIPE

Steps:

• Place popcorn in a large pot or bowl.
• Melt butter in a medium saucepan over medium heat. Add corn syrup, water, powdered sugar and marshmallows. Heat and stir the mixture until it boils. Remove from heat and stir in salt and vanilla.
• Pour the mixture carefully over the popcorn and stir to coat each kernel. Do this carefully - the mixture is very hot.
• Grease your hands with additional butter and shape coated popcorn into popcorn balls. Work quickly to make all the balls before they cool.
• Wrap each ball in plastic wrap. Decorate as desired. Store at room temperature.

QUICK AND EASY POPCORN BALLS

Steps:

• Wrap each popcorn ball individually in plastic wrap or place them in cellophane bags. You can also store them in a zip-top bag or other airtight containers.
• Enjoy.