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Belated Halloween Recipe: Homemade Popcorn Balls

Posted Nov 08 2010 4:00am

This year, I loved Halloween. Work was too crazy to make a proper costume (In true foodie style, I wanted to go as a food truck), but even still a night off from my job with candy, costumes, and of course a drink or two, was a welcome recess. I hit up the party of a co-worker as well one hosted by the lovely Rebecca of Homemaker’s Habitat . (She has posted about her gorgeous spread here .)

And if the contents of my Google Reader are any indication, there was clearly others were filled with the Halloween spirit this year.  River over at Wing-It Vegan has been crafting and baking up a storm of Halloween goodness including some adorable felt coasters .  And of course pumpkin recipes abound like Elina of Healthy & Sane’s Pumpkin Cheesecake Brownies  and some clever Pumpkin Piewhiches over at Balance .  And in case you still have some spare candy hanging around, Reeni has some delectable sounding Candy Bar Cookies .

Popcorn balls-2

For my part, I baked up a care package as part of Operation Baking Gals .  Smitten by the idea of a Halloween theme, I decided to make homemade popcorn balls.  Maybe it is just me, but I have fond memories of children bringing homemade popcorn balls to class, generally prepared by their mothers. 

Popcorn balls-3

This recipe is a nod to those.  It’s relatively simple and yields deliciously gooey and sweet popcorn balls.  Yes it’s too late to make these for Halloween this go around, but definitely worth bookmarking for next year.

Popcorn balls-1

Popcorn Balls
Adapted from Allrecipes.com
Yields 20 popcorn balls
Ingredients -3/4 cup light corn syrup
-1/4 cup unsalted butter
-2 teaspoons cold water
-2 5/8 cups confectioners’ sugar
-1 cup marshmallows
-5 quarts plain popped popcorn

Method:

In a saucepan over medium heat, combine the corn syrup, butter, 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.

Let the mixture cool 1-2 minutes or until just cool enough to touch.  You don’t want to wait too long or the mixture will be hard to shape, but if you do it too quickly you may burn your hands.  Quickly shape the coated popcorn into balls before it cools.  Wrap with cellophane or plastic wrap and store at room temperature.

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