Best 5 Old Fashioned Popcorn Balls Vinegar Recipes

OLD-TIME POPCORN BALLS

Steps:

• Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

GRANDPA'S POPCORN BALLS

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.

OLD FASHIONED POPCORN BALLS RECIPE

Steps:

• Start by popping the corn.
• Place 1/4 cup oil over medium-high heat with three kernels of corn. As soon as the corn pops, remove from heat, add 1/2 cup of un-popped corn and cover with a lid. Allow to set for 20-30 seconds for the kernels to come up close to popping temperature. Place back over medium-high heat and pop the corn shaking the pan occasionally.
• You need 8 cups of popped corn. Spend little time getting rid of un-popped kernels. The easiest way is to shake the container and moving the top layer to another pan.
• Prep a large pan and a wooden spoon or rubber spatula with PAM, and transfer popcorn to the pan. This is the point to add nuts or candy if desired-about 1 cup and mix in well.
• In a non-stick pan, add 3/4 cup white sugar, 3/4 cup brown sugar (light or dark), 1/2 cup light Karo corn syrup, 1/2 cup water, 1 teaspoon white vinegar, and 1/2 teaspoon salt.
• Place over medium-high heat with a candy thermometer and cook to 260°, stirring frequently. Remove from heat and add 3/4 cup butter, 1/2 teaspoon vanilla and place back over low heat until butter melted.
• Now for the hot part. Slowly pour the hot syrup over the popcorn while mixing with the PAM coated spoon.
• Continue to stir for a few minutes until cooled some. Spray your hands with PAM or butter. Be VERY CAREFUL since you can get burnt so test very carefully before proceeding and only proceed if you feel safe. I kept the cold water running in the sink if needed.
• Form the popcorn into balls of about 1 cup each by scooping with a measuring cup with a heavy coat of PAM. Place on wax paper or cooking mat to shape. Work quickly and use more PAM as needed - about every two balls. So scoop, dump, shape, cold water on hands if needed, a spray of PAM if needed (cup and hands), then repeat QUICKLY until done. DO NOT OVER-COMPRESS AND MOVE QUICKLY.
• Allow to finish cooling. You can wrap with plastic wrap, and they should keep 3-4 days.

OLD TIME POPCORN BALLS

Steps:

• Butter the sides of a large saucepan. In the sauce pan combine the sugar, water, salt, corn syrup and vinegar. Cook over medium heat to the hard ball stage 250 degrees F (120 degrees C). Stir in the vanilla and slowly pour the hot mixture over the popped popcorn, stirring just to mix well.
• Butter hands lightly and shape into balls. Mixture will be hot so be careful. Place balls on waxed paper to cool.

OLD-FASHIONED POPCORN BALLS

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.