Lazy Goblin Popcorn Balls Recipes

CARAMEL POPCORN BALLS

Steps:

• Put popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts boiling stir constantly until small amount of mixture dropped into very cold water forms a ball (hard ball stage). Reduce heat to low and stir in butter until melted. Pour syrup over popcorn in bowl, stirring until well coated. Let cool slightly. Butter hands and shape into balls.

LAZY GOBLIN POPCORN BALLS

Steps:

• Measure popcorn into large bowl.
• Set aside.
• Melt butter in pot over low heat.
• Add brown sugar and stir until dissolved in butter.
• Add marshmallows and stir until melted.
• Pour over popcorn and mix until evenly coated.
• Add M&Ms and mix again.
• Butter hands and, working quickly, form into balls.
• When cool, wrap individually in plastic wrap.

BUTTERFINGER POPCORN BALLS

Steps:

• Combine popcorn and chopped butterfinger bars in a large bowl.
• Melt butter in medium saucepan over low heat.
• Stir in marshmallows and heat, stirring constantly until marshmallows are melted and mixture is smooth.
• Pour over popcorn mixture and quickly toss to coat well.
• Spray hands with nonstick cooking spray and form mixture into six 3" balls.
• Place on wax paper to cool.
• Store in airtight container.

CHEWY POPCORN BALLS

Steps:

• Pop popcorn.
• Place in large bowl.
• Place all ingredients except for food coloring in saucepan.
• Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil.
• Remove from heat.
• Add desired amount of food coloring.
• Pour over popcorn, stirring to coat well.
• Shape into balls with buttered hands.

POPCORN BALLS

Steps:

• Keep popcorn warm in 250 degree oven.
• Cook first five ingredients over medium heat, stirring constantly until mixture comes to a boil.
• Continue cooking without stirring until mixture reaches 270 degrees on a candy thermometer or until a small amount dropped into very cold water separates into hard threads.
• Add vanilla and stir.
• Pour mixture over popped corn, mixing with a fork.
• When cool enough to handle but still quite warm, form into balls.

CHOCOLATE POPCORN BALLS

Steps:

• Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly. Remove from heat.
• Stir in popcorn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm.
• Shape into 3-inch balls. For easy shaping, dip hands in cold water from time-to-time. Place balls on waxed paper; cool.

OLD FASHIONED POPCORN BALLS

Steps:

• Heat popcorn in oven at 300 degrees.
• Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
• Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water.
• Add vanilla and pour slowly over popcorn.
• Mix well.
• Dip hands in water and form balls.
• Wrap in plastic wrap and enjoy!

SOFT AND CHEWY POPCORN BALLS

Steps:

• Melt margarine in a large saucepan over medium heat.
• Add in marshmallows and stir continuously until smooth.
• Add in food coloring until desired color.
• Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
• Stir in popcorn and turn heat to low.
• Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
• Shape into popcorn balls.
• Cover each ball with Saran wrap.

THE BEST POPCORN BALLS

Steps:

• Line a large baking sheet/s with waxed paper.
• Place the popped popcorn into a large heat-proof bowl.
• In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
• Mix with a wooden spoon to combine, carefully coating each kernel.
• Grease your hands with vegetable shortening.
• Working as quickly as possible shape the coated popcorn mixture into balls.
• Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
• Place on a baking sheet.