Popcorn Balls

Every Christmas, I look forward to holiday baking. There were certain treats we were allowed to help make when we were young, and others where we were encouraged to stay out of the kitchen. This was one of the latter - with the hot caramel sauce, and the rapid pace you must work, my parents preferred we watch from afar. When I got to my teen years, I finally worked up the courage to help my mom (I was worried about burning my hands!)

These are the best popcorn balls! (Although, I may be biased, but many people have converted to this recipe after trying them). Because of the caramel coloring, they cannot be dyed different colors (which is the appeal of marshmallow based recipes). As my husband says, you can make these as "healthy" or "unhealthy" as you want based on the proportion of popcorn to caramel. I prefer the "unhealthy" ones with lots of caramel goo!



POPCORN BALLS

1 cup whipping cream
1 cup brown sugar
1 cup light corn syrup

Cook ingredients to soft ball stage. Pour over popcorn. Mix into popcorn, using wooden spoon or firm silicone spatula.

Wet hands & form balls. Cool popcorn balls on cookie sheets.

Store either in tins (the big tins that popcorn comes in during the holidays) or put a trash bag (with a drawstring) over the cookie sheet the popcorn balls are on. (Of course, you could individually package them in bags if giving as gifts)

***How much popcorn to use?***

I don't have an exact measurement. We double the above recipe, and fill a large turkey roaster (base & the lid) heaped with popcorn. We've found that a 4 pound bag of popcorn makes about 3 double batches, so each batch (as listed above), is about about 2/3 of a pound of unpopped popcorn.

(And yes, we know that a 4 pound bag makes 3 double batches because that is often how much we'd make!)

ENJOY!

Spiced Popcorn

And on to the last of my popcorn buffet, another savory option. This had the perfect kick to it, especially the day after it was made. I would usually recommend serving popcorn soon after making it to keep it fresh, but because the flavors developed so much after sitting a day, I think I would probably suggest making it about 24 hours prior to serving - just be sure to keep it in an airtight container so that it doesn't get too soggy.



SPICED POPCORN (From Rachel Ray)

2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1/3 cup extra-virgin olive oil
15 cups hot unsalted popcorn

In a small bowl, mix the chili powder, paprika, cayenne and salt.

In an extra-large bowl, drizzle some olive oil over the popcorn and sprinkle with some of the spices. Mix with your hands; repeat until the popcorn is evenly coated.

ENJOY!

Chocolate Peanut Butter Popcorn

After an almost 1 month (oh my!) hiatus, I'm finally on to the third popcorn in my buffet. This was another sweet popcorn - very sweet, and used one of my favorite flavor combinations - peanut butter with chocolate! Yum! Personally, I think it's better than a peanut butter cup!

I recently had a wonderful, relaxing vacation (where I learned how to make some amazing, refreshing drinks - I'll try to share them this summer when it warms up here!) As I'm now refreshed & rejuvenated, I'm hoping to get back to more consistent blogging. I miss all of my baking! (And the nurses are asking what I plan on baking next - I think it's a hint!)



CHOCOLATE PEANUT BUTTER POPCORN (Adapted from One Ordinary Day)

10-12 cups popped popcorn
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter (I used creamy)
2 pinches of salt

chocolate chips for drizzling

Preheat oven to 300 degrees. Stir corn syrup and sugar together in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat and stir in peanut butter. Be careful - this is hot! Pour mixture over popcorn and stir to coat. Pour popcorn onto baking sheet and bake in oven for 10-15 minutes. Spoon popcorn onto wire rack covered with waxed paper or parchment paper. Allow to cool completely. Melt chocolate chips in microwave, being careful not to scorch. Drizzle over popcorn and allow to set. Break popcorn into pieces. Store in airtight container.

ENJOY!

Ranch Popcorn

The second popcorn in my Popcorn Buffet was a savory popcorn which was VERY easy to make, and would be a quick snack to whip up for movie night. The packets of ranch dressing mix are MUCH more affordable than the flavored popcorn topping shakers they sell, and it's just as easy. Just sprinkle as much onto your individual serving as you desire!





RANCH POPCORN

1 package of ranch dressing powder
Olive oil (or canola oil), in a mister
12-15 cups popcorn, plain

Place freshly popped popcorn in a large bowl. Spritz the surface with oil, and sprinkle some ranch powder on top. Stir. Repeat spritzing & sprinkling until popcorn has the desired amount of flavor (I used the entire package of ranch dressing powder).

ENJOY!

Cinnamon Roll Popcorn

I would like to thank my mom for kindly reminding me tonight that I have been neglecting my blog. I could make excuses - I have plenty of them... (I've been traveling 1 hour each way to a hospital out of town, I've been flying all over the country for fellowship interviews, I had 3 presentations to give in less than one week, I've been taking my dog for extra walks to enjoy the nice weather). However, in reality, it sadly just hasn't been my #1 priority the past few weeks. I have plenty of pictures ready to go, and even some of the posts started.

So, as my mom is the one who reminded me to get my blogging butt into gear, I am posting a recipe in honor of her. We LOVE popcorn in our family - butter, caramel, air-popped, kettle - you name it, we love it. On my last trip home, my mom shared some delicious flavored popcorn from a local popcorn store. This inspired me to make a "popcorn buffet" for a party I recently hosted. I made 2 sweet popcorn flavors, and 2 savory flavors. I'll post the other recipes over the next week or so.

This popcorn was heaven! Everyone loved it, and I've been tempted often lately to make it again. I will say that I probably won't add the pecans next time, they all fell to the bottom, and then eventually into the trash. If I were going to add them again, I would keep them as halves.



CINNAMON ROLL POPCORN (From Our Best Bites)

12 cups popped popcorn (about 1/2 cup kernels)
1 cup pecan halves, roughly chopped
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup light corn syrup
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

White almond bark or white chocolate chips


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Keeps well for multiple days in an air-tight container.

ENJOY!