POPCORN BALLS CARAMEL RECIPES
CARAMEL POPCORN BALLS RECIPE - FOOD.COM
The kids love helping me make these. They are wonderful for school party treats. Also, you can add almonds or peanuts for an extra flair.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 12 balls
Number Of Ingredients 8
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.
Nutrition Facts : Calories 305.8, FatContent 8, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 190.9, CarbohydrateContent 61.3, FiberContent 0.8, SugarContent 42.7, ProteinContent 0.8
GRANDMA'S CARAMEL POPCORN BALLS RECIPE - FOOD.COM
This was one of my favorite treats that my grandmother used to make for me and my brother. This is the exact recipe that I just inherited from my grandmother along with many other wonderful recipes I will be posting.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 15 balls, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, brown sugar, and corn syrup.
- Stir well and bring to a boil over medium heat.
- Stir in condensed milk.
- Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
- Stir in vanilla and remove from heat.
- Pour over the popped popcorn and stir well.
- Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
- Makes about 15 balls.
Nutrition Facts : Calories 202.2, FatContent 4.8, SaturatedFatContent 2.8, CholesterolContent 13, SodiumContent 57.1, CarbohydrateContent 39.2, FiberContent 1.6, SugarContent 25.1, ProteinContent 2.5
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