Best 8 Candy Cane Popcorn Balls Recipes

CANDY CANE POPCORN

Steps:

• Break the popcorn up into small pieces, then serve.

CANDY CORN POPCORN BALLS

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

CANDY CORN POPCORN BALLS

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
• Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

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.

CANE SYRUP POPCORN BALLS

Steps:

• In a saucepan fitted with a candy thermometer, melt sugar, syrup, 2/3 cup water, vinegar and salt over medium heat. Cook, stirring occasionally, until mixture reaches 260 degrees, 5 to 10 minutes. Watch carefully so mixture does not boil over.
• In a very large bowl, combine popcorn and peanuts, if using. Cover a work surface with waxed or parchment paper. When syrup mixture is ready, turn off heat and stir in butter and baking soda; it will foam up.
• Pour about 2/3 of syrup over popcorn and set remainder over very low heat. Mix popcorn well with wooden spoon. Working quickly, butter hands and form mixture into balls, setting them on prepared surface to cool; this is best done by more than one person, so syrup does not have time to harden. If mixture seems dry or isn't holding together, stir in remaining syrup.
• Cool and serve, or wrap individually in waxed paper and store in an airtight container.

CANDY CORN POPCORN BALLS

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm 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. Cool; wrap in plastic.

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.