OLD-FASHIONED POPCORN BALL RECIPE AND INSTRUCTIONS
INGREDIENTS
7-10 CUPS OF POPPED POPCORN (I salt mine)
1 cup granulated sugar
1/3 cup water
1/3 cup light corn syrup
½ stick butter (plus a tablespoon to spread on your hands to
form the popcorn into balls)
1 teaspoon vanilla extract or other flavoring you would like
to use
OPTIONAL INGREDIENTS – IF YOU WANT TO CREATE PUMPKIN POPCORN
BALLS OR JACKOLANTERNS :
GUM DROPS OR CHOCOLATE CHIPS
CANDY EYEBALLS
LICORICE (FOR A MOUTH)
INSTRUCTIONS
Sift out any granny kernels from the popcorn and set the
popped corn aside while you prepare the syrup. I create the simple syrup first
by mixing the granulated sugar into the 1/3 cup water in a saucepan over medium
heat. The simple syrup is ready when the sugar is dissolved, and the sauce
looks like water. Then slowly add the Karo syrup. Finally, add the butter until
it is melted. If you want to add in food coloring, this is a good time to do it.
Cook the syrup until it reaches 250 degrees (measured with a
candy thermometer); this will take a little time. The syrup will be bubbling
quite a bit, and you will want to stir it with a silicone spatula or wooden
spoon (do not use a metal utensil, as it will get too hot in your hands).
When the syrup reaches 250 degrees, quickly pour it over the
popcorn, being careful to spread it all over the popcorn (which you should have
in a large metal mixing bowl).
Let the syrup cool on the popcorn a little bit (a couple of
minutes) before you spread some butter over your hands and work the popcorn
into balls (this is tricky as you do not want to let the syrup cool so much
that the candy is hardened, because it will be too late to form the balls and
have them stick together). Place the balls on a parchment paper-lined cookie
sheet or cookie cooling tray. Quickly add the gumdrops, eyes, and licorice
before the syrup hardens.
Posts
