Root Beer Popcorn Balls Recipes

ROOT BEER POPCORN

Steps:

• Line a large cookie sheet with parchment paper. Set aside.
• Pour popcorn into a large bowl, should be twice the size of the amount of popcorn you are using. I use a small roasting pan quite often for mixing candy popcorns. Set this aside.
• Place a large saucepan on the stove, place the butter in the saucepan followed by the brown sugar. Turn heating element on medium heat and cook the mixture until the sugar dissolves. This should take about 3 to 5 minutes, more or less depending on your heat level and pan.
• Add the root beer and cook over medium heat for about 3 minutes, bringing it to almost a boil. You want it bubbling a bit across the surface.
• Add the corn syrup and allow to cook over medium-high heat until it begins to thicken. It should bubble up throughout the process, almost like making fudge, it will start to bubble and thicken after a few minutes. Stir every so often to make sure you don't heave the heat too high. You don't want the mixture to stick to the bottom of the pan.
• Once it begins to thicken considerably, and starts to resemble caramel (takes about 5 to 8 minutes, or so) you can take it off the heat, turn off the element, and add the salt, and vanilla. You can also add the root beer extract if you're using it. It just gives a stronger root beer flavour. I did not use it for this batch of popcorn, but do use it on occasion depending on how strong I want the flavour to be. Stir the mixture until smooth. Allow to cool for about 5 to 7 minutes so when you pour it over the popcorn that the popcorn won't shrivel up.
• Once it's cool you can pour it over the popcorn, then use a big spoon to mix everything up really well. You want to coat all the popcorn thoroughly. Once it's even coated transfer it to the cookie sheet you prepared earlier. Spread it out evenly on the pan. Allow to cool on the pan until the root beer mixture hardens up. Drying takes about 1 to 2 hours. Don't put it in the oven or you'll just melt the mixture again!
• You can stir it every 30 minutes so it doesn't stick together. Personally I like it to stick together a little bit so I leave mine in chunky pieces.
• Once dry you can serve it or place it in an airtight container. Best if eaten on day 1, but will keep for 2 to 3 days. If it lasts that long.
• Serve with a bit old root beer loving smile!

ROOT BEER POPCORN

Steps:

• Bring first 6 ingredients barely to a boil. Remove from heat. Add last 2 ingredients & stir.
• Pour over popped corn & mix well.
• Bake 250º for one hour; stirring every 15 minute.

ROOT BEER POPCORN BALLS

Steps:

• Combine popcorn and peanuts in large bowl and set aside. Butter the sides of a 2-qt. saucepan. In the saucepan, combine 2 cups water, sugar, corn syrup, butter extract and salt. Attach a candy thermometer. When it registers 238 degrees F, pour mixture over popped corn and stir to coat. Let mixture stand 8-10 minutes or until it can be easily handled. Grease hands lightly and stir to distribute peanuts. Shape into 3 inch balls.

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

POPCORN BALLS WITH PEANUTS AND RAISINS

Steps:

• In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).
• Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.