Popcorn Balls

Name: Popcorn Balls
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 59 milliliters cocoa nibs; 213 grams light corn syrup, approximately 2/3 cup; 198 grams granulated sugar, approximately 1 cup; 1 teaspoon kosher salt; 120 grams molasses, approximately 1/3 cup; 3 Tbsps peanut oil; 85 grams popcorn kernels; 1 teaspoons popcorn salt; 3 Tbsps unsalted butter; 10 servings Unsalted butter, for shaping; 1 teaspoon vanilla extract; 79 milliliters water

The recipe Popcorn Balls is ready in about 35 minutes and is definitely an excellent gluten free and vegetarian option for lovers of American food. This recipe makes 10 servings with 325 calories, 1g of protein, and 14g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of popcorn kernels, butter, popcorn salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine the popcorn and cocoa nibs in a very large mixing bowl. Make sure to remove any unpopped kernels.

Ingredients you will need

Cocoa Nibs

Popcorn

Equipment you will use

Mixing Bowl

Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat. Cover and bring to boil, about 2 to 3 minutes.

Ingredients you will need

Corn Syrup

Molasses

Vanilla

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 2 to 3 minutes.

Ingredients you will need

Popcorn

Candy

Equipment you will use

Candy Thermometer

Frying Pan

Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed. Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 2 days.

Ingredients you will need

Ice Cream

Popcorn

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Ingredients you will need

Popcorn

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Mixing Bowl

Knife

Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Ingredients you will need

Popcorn

Shake

Equipment you will use

Tongs

Bowl

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl.

Ingredients you will need

Popcorn

Butter

Salt

Equipment you will use

Microwave

Bowl

Aluminum Foil

Serve immediately.

Equipment

Ingredients

Servings:

59milliliters

cocoa nibs 213grams

light corn syrup, approximately 2/3 cup 198grams

granulated sugar, approximately 1 cup 1teaspoon

kosher salt 120grams

molasses, approximately 1/3 cup 3Tbsps

peanut oil 85grams

popcorn kernels 1teaspoons

popcorn salt 3Tbsps

unsalted butter 10servings

Unsalted butter, for shaping 1teaspoon

vanilla extract 79milliliters

water

Recommended wine: Sparkling Rose, Sparkling Wine

Sparkling rosé and Sparkling Wine are great choices for Popcorn. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Sophora Sparkling rosé with a 4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.