How to make Popcorn Balls
Easy Candy Corn Recipes
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My Candy Corn Popcorn
This
Candy popcorn is of my own invention. I always liked Caramel
Corn, but didn't like it sticking in my teeth, so I make this recipe.
Did you know that if your popcorn is old, it is recommended that you run it under cold tap water several minutes to refresh it? I usually try to keep popcorn in the refrigerator, or freezer.
1. Microwave a pkg of popcorn, Pour into a
bowl
2. Use a small pan to melt 1/4 cup sugar on high heat. Stirring with a
knife as it melts.It will melt fast.
3. Smash the lumps with your knife, tip
pan away from heat so it all drains into the corner.When it is light brown in
color and melted, carefully pour over you popcorn. Then stir with the knife.
4.
The syrup is hot! The pan will be very hot! Put it in the sink and let water run
over it slowly to cool it.
Experiment: I added a tsp of butter to the sugar while it was melting, it took longer for the sugar to melt, and did not pour as smoothly as if it was just melted sugar. But after I tasted the cooled popcorn it reminded me of Fiddle Faddle.
Peanut Butter Popcorn - Melt some peanut butter in a small bowl in the microwave for about 20 seconds, then stir it in your popped corn. Finger Lickin Good!
Cheese Popcorn - Save some of the package of cheese from your Kraft Mac and Cheese. Sprinkle over popcorn.
Also see Caramel Popcorn Balls, and Candy Apples for Halloween
Rainbow Colored Flavored Popcorn
10
cups of popped corn, kernals removed.
1 cup butter
3/4 cup sugar
1 -
3 ounce package any colored flavored gelatin.
3 tablespoons water
1 tablespoon
light corn syrup
Place the popcorn in a greased 17x12x2 inch baking pan. Keep popcorn warm in a 300 oven while making the syrup. Butter the bottom and sides of a heavy 2 quart saucepan. In the saucepan combine the butter or margarine, sugar, gelatin, water, and corn syrup.
Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer to the side of the pan. Continue cooking over medium heat, stirring constantly, till the thermometer reaches 255 (hard ball stage)
Pour syrup mixture over popcorn and gently stir to coat popcorn. Bake at 300 oven for 5 minutes more. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into cluster. Store in an airtight container in a cool dry place. Makes about 13 cups. Perfect for parties.
Make raspberry or strawberry
- and lime popcorn for Christmas. Orange for Halloween. Fun!
Recipe from
an 1985 Fun Foods Cookbook
Poppycock
1 cup butter
1 1/3
cup sugar
1 tsp. vanilla
1/4 cup white corn syrup
2 to 3 qts. popped
popcorn
Nuts (optional)
Boil the first 4 ingredients for 8 to 10
minutes; stir into popcorn. Add nuts if desired.
Recipe from 1998 Platte
SD Hospital Recipebook
Old Fashion Popcorn Balls
I
used to make these every Halloween for years, though it seems they are not popular
to give out to Trick or Treat'ers anymore, you can still make them for Halloween
Parties. Here's how to make popcorn balls:
1 1/4 cups sugar
1 1/4
cups brown sugar
1/2 cup light corn syrup
2/3 cup water
1 Tablespoon
butter
3 1/2 quarts popped popcorn
1 1/4 teaspoon salt
Put first 4 ingredients in a saucepan, stirring until sugar is dissolved. Add butter and continue cooking without stirring, until it reaches 240 F or until mixture makes a soft ball when tested in a small dish of cold water.
Put the popped popcorn
(minus unpopped seeds) into a large bowl and sprinkle with salt. Pour the hot
syrup over it and mix thoroughly. Butter your hands, and quickly shape in small
balls, and place on a buttered pan, wrap in wax paper, or Glad wrap when cool.
Recipe
from an 1963 Better Homes Cookbook
How do you stick the Halloween candies on? Melt 2/3 cup tiny marshmellows (or 6 big ones) with 2 teaspoons shortening over low heat. Use mixture while warm. Dip candies into the stickum and pop them onto faces. Fun idea for a Halloween Party. Let each child decorated their own popcorn ball.
Also see Aunt Elle's Halloween Popcorn Balls
Original Recipe for Popcorn Balls
1 1/2 cups
popcorn
2 cups molasses
1 cup brown sugar
1 tablespoon vinegar
2 tablespoons
butter
1/2 tsp salt
Pop corn and discard unpopped kernals.Put in a large pan and sprinkle with salt. Melt butter in saucepan, add molasses, sugar, and vinegar. Boil until a little dropped in cold water becomes brittle. Pour gradually over corn while mixing thoroughly. Shape into balls and wrap in waxed paper.
Did
You Know... During that time period of the 1900's they use to insert a small
wrapped gift in the center and mold the popcorn around it, for children's parties
or church bazaars.
Recipe circa 1919
Popcorn Balls
5
quarts popped corn
2 cups sugar
1 1/2 cups water
1/2 tsp salt
1/2
cup corn syrup
1 tsp. vinegar
1 tsp vanilla
Keep popped corn hot
and crisp in a slow oven (300). Butter sides of saucepan. In it combine sugar,
water, salt, corn syrup, and vinegar. Cook to hard ball stage (250). Add vanilla.
Pour slowly over hot popped corn, stirring enough to miz thoroughly. Lightly butter
hands before shaping into balls or flat circles.
Recipe from an 1963 Better
Homes Cookbook
Note: This recipe can also be used with cereal like corn puffs instead of popcorn.
Pop Corn Balls
1 lb. bag
marshmallows
1 stick butter or margarine
1 tsp. vanilla
Melt butter
and marshmallows in double boiler, add vanilla and pour over 1 dish pan of popped
corn. Butter hands and shape into balls.
Recipe from a 1981 church cookbook
Marshmallow Popcorn Balls
1 c. popcorn
1 tsp. salt
1/4 c. butter or margarine
1/2
lb. marshmallows
Pop corn; sprinkle with salt. Melt butter in skillet.
Cut marshmallows in quarters. Alternate layers of popcorn and marshmallows in
skillet. Cover; heat slowly until marshmallows are partially melted. Mix well;
form into balls. Makes 9 (2") popcorn balls.
Recipe from a 1959 Farm
Journal Country Cookbook
Best Ever Candy Corn
2 1/2 quarts
popped corn
1 pound (2 1/4 cups) light brown sugar
1/2 cup water
1/2
cup butter or margarine
2 teaspoons salt
1 tablespoon vanilla
1 cup peanuts
Keep popped corn hot and crisp in slow oven (300). In large saucepan, combine sugar, syrup, water, butter, and salt. Cook over moderate heat, stirring occasionally, until syrup reaches hard crack stage (290). Remove from heat, stir in vanilla. In a large buttered bowl or pan mix the popcorn and nuts. Pour syrup in a fine stream over mixture.
Working quickly, mix well until kernals are completely
coated. Spread out thin on buttered cooky sheets. Quickly separate into bite size
clusters with 2 forks. Cool. Makes about 3 1/2 quarts.
Recipe from a 1963
Teaching Teens to Cook Cookbook
Cracker Jax
1 cup molasses
2
cups sugar
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon baking
soda
3 quarts popcorn
2 cupps chopped nuts
Grease 15 1/2 x 10
1/2 x 1-inch jelly roll pan. In a large saucepan blend molasses, sugar, butter
and vinegar. Cook over low heat, stirring occasionally, until sugar is dissolved.
Cook over medium heat to hardcrack stage (300F) Remove from heat; beat in baking
soda. Put popcorn in mixing bowl; pour syrup on top. Add nuts; mix well. Spread
in pan. When cool, break into pieces.
Recipe from America Cooks 1967
Cracker Jacks
1 1/2 c. sugar
1 T. butter
1/16 tsp. salt
1 c. water
1
scant tsp. soda
6 qts. popcorn
In a 2 quart saucepan cook sugar,
butter, salt, and water until it smokes and turns light brown. When light brown
remove from heat and stir in soda and pour over popcorn.
Recipe from a 2001
Cedar County Catholic School in Hartington, Northern
Nebraska
Popcorn Cake
7 - 8 qts popcorn
1 lb. gumdrops
(no black)
salted nuts, if desired
1 lb. marshmallows
1/2 c. salad oil
1/2
c. butter or margarine
Pop the corn, remove unppoed kernals, and keep warm. Melt oil, marshmallows and butter. Add mix, gum drops and peanuts to popcorn. Butter angel food cake pan. Pack with popcorn mixture and place in refrigerator. Slice when cooled.
Note: for Christmas, color the popcorn for a festive
look.
Recipe from 1987 SD Special Olympics Cookbook
Snack Mix
1-1lb
bag of plain M & M's
1 jar sunflower seeds, shelled
1 jar dry roasted
peanuts
1 bag candy corn
1 bag raisins
Put in an ice cream pail,
put the lid on, and shake well and eat.
Recipe from 1998 Platte SD Hospital
Recipebook
Popcorn Bars
1 c. sugar
1 c. white corn syrup
1
c. peanut butter
6 c. popcorn
1 c. salted nuts
Bring sugar and
syrup to a boil over moderate heat. Remove from heat and stir in peanut butter.
Mix well. Pour over popped popcorn and peanuts. Press into a buttered 9x13 pan
and cut into bars.
Recipe from 1987 SD Special Olympics Cookbook
Meteorite Mix
2 c. small tortilla chips
1 1/2oz can potato sticks
1 c. minature
marshmallows
1/2 c. golden raisins
1 c. cinnamon star cookies
1 c. sugared
peanuts
1 c. popped corn
Combine and serve.
Recipe from a 2001
Cedar County Catholic School Recipebook Hartington, North
Nebraska
Also see the Peanut
Butter page; Chex Snack Mixes, and Crispex
Mix
Food for Thought
It takes only a minute to get a crush
on someone, an hour to like someone, and a day to love someone, but it takes a
lifetime to forget someone.
___________________________________________
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