|by Patrick Evans-Hylton|
Popcorn is the great American munchie, but too many of us know it simply as a predictable staple of the multiplex or the microwave.
1 - 10 of 572 for popcorn balls
Boil all ingredients (except corn) to 290°F. Pour over freshly popped corn, stir well, and mold into balls.
Boil molasses, sugar, water, and butter to the crack stage, 290°F on a candy thermometer. Pour over freshly popped corn, stir well, and mold into balls.
Keep popped corn ... popped corn, mixing well to coat every kernel. Press into balls (butter hands if necessary). Try not to burn your hands. Serving Size: 8
Pop popcorn and take out ... vanilla and food coloring. Pour mixture over popcorn and stir until popcorn is covered. With buttered hands form into balls.
Pop your favorite ... roll ingredients into balls if you wish. ... until semi firm, cut, then roll "bars" into balls. Hope this works for you, we love it.
1. Pour popcorn into huge bowl. ... Shape mixture into balls with your hands. ... completely cool. Makes about 24 popcorn balls. (From Jello Cooking With Kids)
Makes 4 servings. ... from heat. Place popcorn in 2 quart ... into 4 equal balls; let cool ... g fat, 20 g carbohydrate, 7 mg sodium, 0 mg cholesterol.
Keep popcorn hot and crisp ... Cook until hard ball stage. Now add ... just to mix thoroughly. Butter hands lightly, shape into balls. Makes 15 to 20 balls.
In medium saucepan ... heat. Blend in dry fruit-flavored gelatin. Pour over popcorn. Mix well. Butter hands and form into balls. Yield: 18 balls (small).
Preheat oven to 200 degrees. Keep popcorn warm in oven. ... mixing well. With lightly greased hands, shape into balls. Place balls on waxed paper until firm.
top of page