SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
TRADITIONAL POPCORN BALLS
Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET AND SPICY PEPITAS POPCORN BALLS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 20 balls
Number Of Ingredients 10
Steps:
- Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
- Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
- Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
- Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
- When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 113 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 6 grams, Sugar 17 grams
SWEET & SPICY POPCORN CRUNCH OR BALLS
I actually combined two recipes I had seen and wanted to try. This is a joint effort of a Martha Stewart Recipe and a Food Network Recipe - that I mixed together. It turned out VERY good!
Provided by stephanierndos
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
- Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
- Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
- Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
- Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
- *Note: If you opt for the 'pepitas' the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Then, add to the popcorn.
- *If making popcorn balls, use following directions: When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Nutrition Facts : Calories 386.9, Fat 18.8, SaturatedFat 11.2, Cholesterol 45.8, Sodium 169.2, Carbohydrate 53.5, Fiber 4.9, Sugar 20.8, Protein 4.5
SWEET-AND-SPICY POPCORN BALLS
Steps:
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large heat-proof bowl and set aside. Pop the popcorn according to package instructions and transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly mixed. Set aside.
- Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesn't stick to the pan. Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator for 20 minutes.
- Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand. Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.
SPICY POPCORN BALLS
Yield 36 balls
Number Of Ingredients 10
Steps:
- 1. In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts. 2. In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder. 3. Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving. Make Ahead The popcorn balls can be stored in an airtight container for up to 4 days.
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SPICY POPCORN BALLS RECIPE - GRACE PARISI
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3/5 Category SnackAuthor Grace ParisiTotal Time 45 mins
- In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder.
- Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving.
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