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Popcorn Balls

Party.Freak's picture
Ingredients
  Popped corn 5 Liter (20 Cups)
  Molasses 375 Milliliter (1 1/2 Cups)
  Water 60 Milliliter (1/4 Cups)
  Sugar 125 Milliliter (1/2 Cup)
  Vinegar 15 Milliliter (1 Tablespoon)
  Salt 1⁄2 Teaspoon
  Butter 85 Milliliter (1/3 Cup)
  Vanilla 15 Milliliter (1 Tablespoon)
For optional additions
  Shredded coconut 250 Milliliter (1 Cup)
  Raisins 250 Milliliter (1 Cup)
  Salted peanuts 250 Milliliter (1 Cup)
  Puffed wheat 250 Milliliter (1 Cup)
Directions

Put the popcorn in a very large, warm bowl.
Stir in any optional additions at this point.
In saucepan combine molasses, water, sugar, vinegar and salt.
Cook over medium heat, stirring occasionally, until mixture heats to 275°F (135°C) on a candy thermometer or a small amount dropped into ice water separates into hard but not brittle threads.
Remove from heat and add 1/3 cup (85 mL) butter and vanilla.
Gradually pour hot syrup into the center of the popped corn.
Quickly stir corn and syrup to coat.
With buttered hands, gather and press corn into firm balls.
Push wooden skewer into ball.
Allow to cool.
Wrap each ball in a square piece of cellophane, drawing the paper around the ball and twisting on top.

Recipe Summary

Course: 
Snack

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