Popcorn Balls
Description
Totally different from Baked Caramel Corn, these are gooey deliciousness that are only chewy… if you do them correctly (boil it too long and you could break a tooth!). Ma used to make these with her Mom, normally as a Halloween treat, but I’m stealing the idea for a fun, lactose-free early Christmas. Technically “I” made them (this is a must if I’m going post a recipe), but they were done at Deanna’s…and the corn was already popped…and everything measured out…and she fed my kids lunch…and I borrowed her camera and she Drop-boxed the photos to me straight away…and…and…and… This was borrowed from Mom’s, Better Homes and Gardens ‘New Cook Book’ (1969), and while you may have to ruin a batch or 2 to get them right, they’re worth it – thanks again Ma!
Ingredients
Popcorn Balls
~10 cups popped corn – this is usually 2 batches in a regular air-popper – pop the corn, then use your hands to transfer it to your largest bowl for mixing, and if you do this gently then all of the unpopped hulls and chaff will be left behind for you to get rid of – it’s always better to remove some to start, and then add more in if you think your popcorn mix is too saucy!
Sauce
2 c. sugar
1 1/2 c. water
1/2 c. golden corn syrup
1/2 t. salt
1 t. vinegar
1 t. vanilla
Instructions
Carefully grease the lip of a medium/large saucepan (this is supposed to help keep your saucy goodness from boiling over and ruining your day), and then add in the sugar, water, syrup, salt and vinegar and start stirring it all over medium-high heat. Once it comes to a boil, reduce to a simmer (and you shouldn’t really have to stir it any more), and then continue to cook it to the ‘hard ball stage’ – this is candy language.
What this means exactly? Put your timer on for 15 minutes and keep an eye on your pot so it doesn’t boil too high. Then, using a candy thermometer (though an ‘instant-read’ is brilliant, we all have one), keep checking the temperature – technically ‘hard ball stage’ is 250 degrees, once ours hit 238, we removed the pot from the heat, the candy will still keep cooking and the temperature will still rise. Carefully stir in the vanilla – Mom says to stir for a minute or so until it ‘calms down’. Pour/scrape it all over the popcorn and using 2 large spoons like salad tongs, toss and stir the popcorn for a good couple of minutes, being very dutiful in mixing in all of the sauce that will have sunk to the bottom. Lay out a piece of plastic wrap, spray your hands with cooking spray and carefully and quickly shape the covered popcorn into baseball-sized balls. Wrap each individually in plastic wrap so they don’t dry out and then enjoy as you wish!
- Category: Make-ahead, Sweets
