Easy Classic Christmas Popcorn Balls
User Reviews
5
Easy Classic Christmas Popcorn Balls
Description
This recipe starts by popping popcorn kernels, then keeping half warm in the oven. A syrup is made by melting butter and combining with sugar, corn syrup, and salt, cooked to a simmer before adding vanilla and baking soda for lightness. Half the syrup is poured over half the warm popcorn and stirred to coat evenly. Wearing gloves, the coated popcorn is pressed firmly into balls before setting aside to cool. The process repeats with the remaining popcorn and syrup. Mini M&Ms add festive color and slight chocolate flavor throughout the balls. The quick handling is important before the syrup cools and hardens, ensuring the balls hold together well.
These popcorn balls store well for several days when wrapped individually and kept cool. They can be adjusted by using different types of corn syrup or sweeteners, and M&Ms can be substituted with other festive candies. Shaping without gloves is possible by letting the syrup cool somewhat and greasing hands lightly to avoid burns and sticking.
Ingredients
- 1/2 cup popcorn kernels about 12 cups popped, whole kernel; unpopped
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup butter salted
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 2 oz M&Ms candy about 1/4 cup, Christmas colored; mini
Instructions
- Spray a roasting pan with cooking spray, set aside, and pre-heat oven to 300 degrees.
- Pop the popcorn using air popper or your other favorite method of popping popcorn. Add popcorn to a large oven safe pan and add to oven to keep warm.
- In a small saucepan, melt butter on medium and add sugar, corn syrup, and salt. Whisk to combine the sugar and bring to a simmer, stir constantly and cook for 1-2 more minutes.
- Turn down to low from heat and add vanilla and baking soda and whisk until well combined.
- In a small bowl, add mini M&Ms.
- Remove popcorn from oven. Separate out 1/2 of the popcorn into a large bowl and set aside. With the remaining half that's in your pan, pour 1/2 of the syrup over the popcorn and mix well.
- With gloved hands, gather a palm full of popcorn and firmly press between your palms to form balls. Work quickly because once it all cools too much, you wont be able to form the balls. Set balls on a large plate and complete this with this half of the popcorn.
- Gently stir your syrup mixture on stove to ensure that it's not burning.
- At this point you can start to add some mini M&Ms to the slightly sticky balls at this point, but don't worry about fully filling them yet.
- Add remaning popcorn to the pan and pouring remaining syrup over it and mix well. Form into balls.
- Add more mini M&Ms by using some of the syrup at the bottom of your pan as "glue" to stick on more candies to the popcorn balls. Do this before the syrup cools completly a hardens.
- Let popcorn balls cool completely and then wrap individually in plastic wrap and store for up to 5 days.
Notes
- Wrap cooled popcorn balls individually in plastic wrap to keep fresh up to 5 days.
- For richer syrup flavor, replace up to half the granulated sugar with brown sugar if desired.
- If using unsalted butter, increase kosher salt in syrup to ¾ teaspoon for balance.
- Dark corn syrup may be used but darkens syrup color and adds molasses notes.
- Mini M&Ms can be swapped for other festive candy or sprinkles according to preference.
- If not using gloves, let the syrup cool slightly and spray hands with cooking spray to prevent sticking and burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Popcorn Balls
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 177mg | 7% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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