Popcorn Balls A Special Treat For Halloween Food

HALLOWEEN POPCORN TREATS

Steps:

• Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
• In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
• In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
• Break into 2-inch pieces and store airtight in a plastic container.
• Serving Suggestion: Place in small plastic bags and seal with colored ribbon.

CANDY CORN POPCORN BALLS

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
• Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

WHITE CHOCOLATE & PEPPERMINT CHRISTMAS POPCORN BALLS RECIPE

Steps:

• Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.
• In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it's okay if you have small piece of chocolate that haven't melted), remove from heat and stir in peppermint extract.
• Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chcoolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.
• Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3″ popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.
• Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.

HALLOWEEN POPCORN BALLS

Steps:

• Place a piece of wax paper or parchment paper on the counter top for the popcorn balls to cool once they are made.
• In a large stock pot or Dutch oven, melt the butter over medium heat.
• Add the marshmallows and stir until melted. TIP: use a silicon spoon or spatula sprayed with non-stick spray to keep the mixture from sticking.
• Remove the pan from heat and add three to four drops of purple gel food coloring. Stir until well mixed and the marshmallows are bright purple (or color of your choice).
• Add the popcorn to the pan and stir to coat.
• Spray hands with non-stick cooking spray and roll popcorn mixture into balls aproximately 3-inches in diameter. Squeeze to compact the balls.
• Roll the popcorn ball in sprinkles, and press candy eyes into them (if desired).
• Stick a paper straw into the top of each popcorn ball and allow to cool completely on the wax paper before serving. NOTE: if the popcorn balls begin to separate when the straw is inserted, squeeze the ball together and allow the set.

POPCORN BALLS - A SPECIAL TREAT FOR HALLOWEEN!

Steps:

• Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
• Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
• This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
• Remove from heat.
• NOW stir in 1 tsp vanilla.
• Pour in a thin stream over the popped corn, stirring constantly to mix well.
• Shape into balls, if desired.

HALLOWEEN POPCORN PUMPKINS

Steps:

• Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
• Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
• Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

POPCORN BALLS

Steps:

• Spray large roasting pan sprayed lightly with nonstick cooking spray; add popcorn and place in 300ºF oven until warm.
• Combine sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to boil over medium heat. Continue stirring and boil 2 minutes.
• Remove syrup mixture from heat; stir in vanilla and baking soda.
• Pour syrup mixture over warm popcorn stirring to coat well. Add in sprinkles and mix to combine.
• Once mixture has cooled slightly and is able to be touched, spray your hands with nonstick cooking spray. Working quickly to shape twelve 3-inch popcorn balls.
• Cool completely. Wrap individually in plastic wrap.

FAST EASY POPCORN BALLS FOR HALLOWEEN

Steps:

• Line a large baking sheet (or two) with wax or parchment paper.
• Put the prepared popcorn in a very large mixing bowl.
• Place the butter and mini marshmallows in a large non-metal bowl and microwave on high until the marshmallows are puffy (1 ½-2 minutes).
• Spray a silicon spoon or spatula with non-stick spray and stir the jello mix into the marshmallow mixture to fully combine.
• Spoon the marshmallow mixture into the popcorn and stir to fully coat the popcorn.
• Spray hands with non-stick cooking spray and roll the popcorn mixture into balls approximately 3-inches in diameter. Roll a gummy worm into each ball so it sticks out.
• Place the balls on the prepared pan(s) to set. NOTE: if the balls begin to separate before setting due to the position of the gummy worm, squeeze the ball together and allow to set.
• Once fully set wrap with plastic wrap and store at room temperature.

FESTIVE POPCORN BALLS ARE A RETRO HALLOWEEN TREAT FOR ALL AGES

Steps:

• Preheat oven to 200°F. Put popcorn in a large aluminum roasting pan and place in the oven to warm. Butter sides of a heavy saucepan with 1 tablespoon butter. Then add sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring to dissolve sugar, over medium-high heat for about 5 minutes. Clip a candy thermometer to the pan and reduce heat to medium. Boil at a steady rate, stirring occasionally, until thermometer reaches 250°F. Remove thermometer and remove pan from heat. Stir in vanilla. Remove popcorn from oven. Quickly pour syrup over popcorn. Stir gently with a wooden spoon or silicone spatula to coat popcorn. Let cool a few minutes until popcorn can be handled. Working in batches, add popcorn to a mixing bowl and mix in candy and sprinkles. Butter hands and quickly shape popcorn into 3-inch balls, pressing gently to hold together. Place on waxed paper. Melt chocolate chips in a glass bowl in the microwave, stirring at 20 second intervals until smooth. Dip popcorn balls halfway into the melted chocolate. Sprinkle chocolate with chopped candy or sprinkles. Cool on waxed paper. Kitchen Counter Per serving: 319 cal, 13g fat, 5mg chol, 3g prot, 52g carbs, 43g sugar, 2g fiber, 207mg sodium