- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Popcorn balls are a blast to make and even more fun to eat. Investing in a candy thermometer is a great idea as you’ll use it in this recipe and many others; it also comes in handy when you’re frying doughnuts. If you like other “stuff” in your popcorn balls, such as peanuts or chocolate chips, feel free to experiment.
1 cup popcorn kernels
1 cup sugar
1/3 cup Haddar Light Corn Syrup
1/3 cup water
1/2 teaspoon salt
1/4 cup butter or margarine, cubed
1 teaspoon Gefen Vanilla Extract
Pop the kernels in a pot or a hot air popper; one cup kernels should yield about 10 cups popped corn. Salt lightly and let cool. Place the popcorn in a large bowl that has been sprayed with nonstick cooking spray.
Combine the sugar, corn syrup, water, salt, and butter in a medium saucepan over a medium-high flame. Stir occasionally until the sugar dissolves and the butter melts.
Insert a candy thermometer and boil the candy, without stirring, until the thermometer reads 244°F (118°C). Once the candy reaches the proper temperature, remove the pan from the heat and stir in the vanilla extract.
Pour half of the hot sugary syrup over the popcorn in the bowl and stir until it’s well distributed. (This is when you should stir in any other add-ins — nuts, candy, etc.)
Once the mixture is mixed well, pour in the rest of the sugar syrup and stir until everything is coated.
Wet your hands or spray them with nonstick cooking spray, then form the popcorn mixture into large balls about 3 inches in diameter. Re-wet or re-spray your hands as needed. Don’t be afraid to firmly press the balls together as you’re forming them so that they don’t fall apart.
Let the balls cool to room temperature, then serve.
Photography: Dan Engongoro
How Would You
Rate this recipe?
Please log in to rate
Reviews