Popcorn Balls made sweet, crunchy, tasty and healthy with brown rice syrup, molasses and apple cider vinegar. A great fall treat!
12 cups air popped popcorn
1/2 cup brown rice syrup
1/2 cup molasses
1 tablespoon canola oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
Preheat oven to 325 degrees. Put popcorn in a large bowl.
Mix all of the other ingredients in a saucepan. Heat on medium just long enough for the ingredients to blend.
Stir and pour over popcorn, mixing well to coat the popcorn completely.
Spread mixture on a greased cookie sheet and bake for about 10 to 15 minutes, checking often to prevent burning.
Remove from oven and let cool slightly so they're still warm, but cool enough to handle.
Grease up your hands (or just use wet hands) and form into balls.
Recipe makes 2-1/2-quarts.
Variation: Red-Hot Popcorn Balls
For a fun way to serve at a party or family movie night, thread the popcorn balls onto shoestring licorice and hang them up. Eating them is similar to bobbing for popcorn balls!
12 cups popped popcorn
3/4 cup light colored corn syrup
3/4 cup sugar
1/2 of a 7-ounce jar marshmallow creme (3/4 cup)
1 tablespoon butter
1 teaspoon vanilla
1/4 cup red cinnamon candies
10 to 12 strands black shoestring licorice (optional)
Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17 x 22 inch baking pan or roasting pan. Keep popcorn warm in a 300 degree oven while preparing marshmallow mixture.
In a medium saucepan bring corn syrup and sugar to boiling over medium high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily, about 15 minutes. Stir in candy pieces. With damp hands, quickly shape mixture into 3 to 4 inch diameter balls. If desired, when balls have cooled completely, use an ice pick or metal skewer to make a hole through each ball. Twist and turn the pick or skewer inside the popcorn ball to make a hole about 1/4 inch in diameter. Thread a strand of licorice through each ball; knot one end of the licorice to secure. To make ahead, wrap balls (without licorice) in plastic wrap. Store at room temperature for up to 2 days. Thread licorice through before serving.
Recipe makes 10 to 12 popcorn balls.
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