Three Popcorn Ball Variations: Basic, Caramel, & Honey

Among confections that can be called "uniquely American," popcorn balls are high on the list. Pour any of the hot syrups below over 8 cups of unseasoned, uncoated popcorn and toss with a wooden spoon until evenly coated. Let the mixture become cool enough to handle, then butter hands lightly and pack popcorn gently into balls, snowball fashion, making them any size you like. Recipe makes 14-16 small, or 8-10 large balls.

Kids tend to appreciate these more than adults.


1.) BASIC POPCORN BALLS

Ingredients:

3/4 cup sugar
2/3 cup water
3 tablespoons white corn syrup
pinch of salt
8 cups popcorn

Preparation: Combine sugar, water, corn syrup and salt and bring to a boil. Reduce heat and cook, covered, for 3 or 4 minutes, or until sugar has melted from sides of pan. Continue cooking, uncovered and without stirring, until it reaches 290° F. on a candy thermometer, or when a little syrup dropped into cold water forms a crackling ribbon. Mix with popcorn as detailed above.

CARAMEL CORN POPCORN BALLS:

Ingredients:

2 tablespoons butter
1-3/4 cups brown sugar
8 tablespoons water.

Preparation: Melt butter and stir in brown sugar and water. When sugar dissolves, bring to a boil, then reduce heat, cover and cook for 3 or 4 minutes, or until sugar grains have melted down from sides of pan. Uncover and cook without stirring until candy thermometer reaches 238° F, or when a little syrup dropped into cold water forms a soft ball.  Combine with popcorn as detailed above.

HONEY POPCORN BALLS:

Ingredients:

3/4 cup honey
3/4 cup sugar
pinch of salt.

Preparation: Combine ingredients and cook over moderate heat until mixture reaches 245° F. on candy thermometer, or when a little of it dropped into cold water forms a soft ball. Combine with popcorn as detailed above.