Peppermint Popcorn Balls Recipes

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

PEPPERMINT POPCORN

Steps:

• In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. If desired, sprinkle with nonpareils. When hardened, break apart. Store in an airtight container.

PEPPERMINT POPCORN

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
• Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
• Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
• Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

FROSTY PEPPERMINT POPCORN

Steps:

• Drizzle candy coating over popcorn; sprinkle with candies and toss. Immediately spread onto waxed paper; let stand until set., Break into pieces. Store in airtight containers.