31 days of Halloween! Day8- Recipe: Popcorn Balls!

Since we chose s'mores over popcorn balls for our Storytelling Snacks, we decided we needed to post the popcorn ball recipes we use ASAP! I'll start with a basic recipe for a really good traditional popcorn ball base, but we have several variations on popcorn balls that we really love that I'll share also.

One easy "cheat" that I need to mention right up front is marshmallows! If you're having problems getting your popcorn balls to stick together or you want to whip up a batch really fast, marshmallows are a great short-cut, and some people prefer the marshmallow taste over the traditional taste. If you want to make it with marshmallows instead, you are mostly substituting marshmallows for the corn syrup (i'll post the honey option next year! :) . I haven't bothered to measure my marshmallows substitutions before (i will the next time i make and update) but I'd say increase the butter by ~1/2 (if you were making a batch that called for 1 stick of butter, make that about 1 1/2 sticks), remove the corn syrup completely from the recipe below, and add just over half a bag of marshmallows (the rest of those marshmallows can become s'mores! ; )

Caramel Popcorn Balls 

Ingredients
2 cups light corn syrup
2 cups brown sugar, packed
1 cup butter
1/2 tsp vanilla
2 tsp salt
~6 quarts of popcorn (popped!)

Pop your popcorn first so it is ready! (in a large bowl)
Heat to simmering corn syrup, brown sugar, butter, vanilla, and salt. Bring to boil. Boil hard for 2 minutes.
Pour over popcorn and stir to coat popcorn. Allow to cool. Using wax paper or sandwich bags, form into balls.

Old-Fashioned Popcorn Balls ( + )

Basic Ingredients>:	* ( + ) Ingredients:
6 quarts popcorn, popped	1 tsp vanilla
1 cup brown sugar, packed	1/8 cup coarse salt (sea salt)
1 1/2 cup sugar	3/4 cup butter
1/2 cup light corn syrup	1 cup semi-sweet chocolate chips
1 cup water	1 Tbsp canola oil
1 tsp white vinegar	1/4 cup heavy cream
1/2 tsp table salt	1/4 cup chopped nuts (or seeds)
	1 cup toasted coconut (or hard cheese)

 

> Pop corn and have it ready in a large bowl. Using medium saucepan, combine brown sugar, sugar, corn syrup, water, vinegar, and salt. Bring mixture to a hard boil, stirring constantly. At 260°F (candy thermometer), remove mixture from heat.
*( + ) At this point you can choose to alter the "Old Fashioned" recipe by adding the butter and vanilla. > Stir in butter abd vanilla until completely incorporated, allowing caramel to cool slightly.
Drizzle caramel evenly over the popcorn.
* ( + ) Also drizzle the nuts and coconut over the popcorn.
> Allow the mixture to cool a couple minute, then use a large spoon to fold the caramel coating completely into the popcorn. With clean hands (prepped with sandwich bags, butter, or ice water) shape 3+inch popcorn balls, and place on parchment sheets to cool.

* ( + ) Set the popcorn balls aside to cool and combine chocolate chips, canola oil, and heavy cream in double boiler, stirring occasionally until melted and slightly shiny. Drizzle chocolate mixture over popcorn balls.
* ( + ) Sprinkle popcorn balls with a pinch of coarse salt. Allow to cool completely and serve.


I haven't tried this chef's recipe, but it is a different take on the popcorn balls I make and looks tasty and intriguing:

Caramel and Pumpkin Seed Popcorn Balls

Ingredients:

• 5 tablespoons Vegetable Oil
• 2 1/2 cups un-popped Popcorn
• 1/4 cup Butter
• 1 cup packed Light Brown Sugar
• 1/2 cup Light Corn Syrup
• 2/3 cup Sweetened Condensed Milk
• 1/2 cup toasted Pumpkin Seeds
• 1/2 teaspoon Vanilla Extract
• 1 package giant Pretzel Sticks...nuts
• 12 ounce bag of White Chocolate Chips
• Orange Food Coloring

Procedure:

1. Add 1 tablespoon of the oil to a covered 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.  Place popped corn in oven to keep warm. Repeat until all corn has been popped.
2. In a medium saucepan with a candy thermometer inserted, combine butter, brown sugar, and corn syrup. Stir well and bring to boil over medium heat. Stir in condensed milk; reduce heat, simmer, stirring constantly, until thermometer reads 238 degrees F, then add vanilla.
3. Pour caramel over popped corn and toasted pumpkin seeds and stir to coat. Butter hands lightly and shape popcorn into balls about 3 1/2 inches in diameter.  Insert a giant pretzel stick at least an inch into each ball.
4. Place 3/4 of the white chocolate chips into a glass bowl and microwave on high for 30 seconds. Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it is completely smooth.  Stir in 3 drops of orange food coloring and mix until incorporated.
5. Dip each popcorn ball halfway into melted white chocolate and place chocolate side down on parchment or waxed paper lined baking sheet to cool.

Enjoy! 

DeWyk