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A different way to serve popcorn! Popcorn is blended with a mixture of golden syrup, margarine, cold water, sugar and marshmallows, before being rolled into balls.
462 people made this
IngredientsMakes: 20 popcorn bites
- 275g golden syrup
- 50g margarine
- 2 teaspoons cold water
- 330g icing sugar
- 50g marshmallows
- 5 litres plain popped popcorn
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In a saucepan over medium heat, combine the golden syrup, margarine, cold water, icing sugar and marshmallows. Heat and stir until the mixture comes to the boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
- Grease hands with vegetable margarine and quickly shape the coated popcorn into balls before it cools. Wrap with cling film and store at room temperature.
Reviews & ratingsAverage global rating:(495)
Reviews in English (398)
Love this soft chewy recipe!!!! EASY!!! A quick way to make balls is to oil a cup(measuring cup works well) ans stuff coated popcorn in. A tap to the bottom of the cup onto waxed paper leaves beautiful balls! Yum!! I've made them a few times and love them but add 2 teaspoons of vanilla to flavour Remember to butter hands before playing in coated popcorn or it'll stick!.-19 Jan 2003
Very easy to make & yummy! I made them for my child's class. 3 microwaveable bags of popcorn was sufficent for 20 servings. After popping, I placed them in 2 large casserole dishes & set them in a warm oven while I cooked the topping. Then poured it over the popcorn & stirred until well coated. Latex gloves sprayed w/Pam helped while forming the balls! Hope this helps!-18 Jun 2003
Quick & easy! First time making popcorn balls, will definitly make again. I made them for my son's class~they loved them! A couple of tips that worked for me was using the gloves sprayed with Pam, break the popcorn into three or more batches(much easier to work with plus you won't have to work as quickly),forming the popcorn in the muffin tins (quick and gave them a place to set up), for the clean up I boiled water in the saucepan to melt the corn syrup mixture then poured that water into my mixing bowl to help clean up that bowl. I was able to make 36 popcon balls out of this recipe.-30 Oct 2006
10 Fantastic Chewy Candy Recipes You Need to Make!
Candy is kind of the best. And chewy candy is the best of the best, because chewing is so satisfying. I think you will really enjoy this round up of chewy candy recipes.
Some of these candy recipes are my own while others are from around the Internet. All will satisfy your need to chew while you savor!
Aside from the temperature of the sugar, you can also make chewy candies by adding either pectin or gelatin, like for gummy worms, marshmallows or other fruit chews.
The temperature is still important, but the pectin or gelatin adds body and mouthfeel.
Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter – stand back as it may spit a little. Stir well until combined.
Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.
Check out these other delicious popcorn recipes by checking out this epic listing. Just click here!
So what’s your all-time favorite popcorn recipe?
Let us know by leaving a comment below. Thanks!
About Adam Bryan
Founder of Urban Tastebud focused on sharing awesome products and resources from the web's best brands.
So many delicious and creative ideas! I an inspired! I especially like the nutella idea. Well, I know what I will be doing for the rest of the evening. Watch out, Darling house!ç
Thank you for the great post,
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TIPS FOR MAKING KETTLE CORN
- I love using olive oil as it doesn't add overpowering flavour to the popcorn. But feel free to use coconut oil, grapeseed oil or ghee instead.
- Don't put the heat too high. You don't want the oil to smoke or it will cause the popcorn to taste burnt. Low and slow is how you make the best popcorn.
- Be patient while waiting for the first 2 kernels to pop. It can take several minutes. Don't be tempted to turn the heat up!
- If you prefer your sweet and salty popcorn to be extra sweet, you may want to add 1-2 tbsp of sugar more. See your first batch as an experiment - it's low stakes if you don't get it 100% right, but you'll be prepared for your next batch!
- Shake the pot regularly to avoid sugar burning on the bottom.
- Don't heavily salt the popcorn before tasting. Start with a pinch, mix it in, taste and add more if needed. This is coming from someone who has gone way too salty on a sweet and salty batch before.
- You can halve this recipe to make a quick snack for one person.
- Popcorn can be stored in an airtight container for days.
Sweet and Chewy Popcorn Bites recipe - Recipes
A friend of mine ( Katie Larsen -you need to check out her adorable blog, and the awesome stuff she sells) pointed out that today (January 19th), is National Popcorn Day ! I am a huge fan of popcorn. I mean a serious fan. It's often what I eat for dinner. Love it.
So, in celebration of this very important day (and I can't believe I didn't already know about this), I immediately went to my kitchen and made my favorite popcorn ball recipe!
I have been making these popcorn balls for YEARS. I don't even know where I got the original recipe, I just know that they are a big hit everywhere I take them, and my own family will devour the entire recipe in a day.
Try these! They're simple and fast, but you will be become addicted, I promise!
These can easily be colored by adding a liquid food color at the same time as the vanilla extract.
Don't substitute the butter for any other spread. Margarine and other subs have a higher water content and that will cause the popcorn to become soggy and the balls won't hold together. Believe me, I know from experience-lol.
The peanuts are totally optional and I love them, but my family doesn't, so I only get to have them once in a while (as you can see by my pictures, I left the nuts out).
I hope you love these as much as I do, and happy popping!
Brownie Bite FAQs
There are a few things to keep in mind before baking these mini brownies. Read below before diving into the brownie bites recipe.
- Mini muffin pan: I found that the perfect size were brownie bites baked in a mini muffin pan. I recommend lining them with paper liners to help make sure the mini brownie bites don’t stick, but you can also use a well-greased pan or a silicone pan without liners. You may need to run a knife around the edges to release them, but be sure to do this only after they have cooled a bit.
- How long to bake brownie bites: These bite size brownies only take 10-14 minutes to bake. You’ll know they are done when a toothpick inserted into the center comes out with moist crumbs and isn’t completely dry. They will firm up as they cool, so be careful not to overbake them.
- Optional add-ins: You can always add in 1/4 – 1/2 cup of chocolate chips (or chopped nuts) if you want, but I found these brownie bites were chocolatey enough without the extra chocolate.
- Freezing: These mini brownies freeze wonderfully! Let them cool completely before placing in the freezer. Make sure to thaw them on the counter for 1-2 hours, still covered, or overnight in the fridge.
Sweet & Salty Popcorn Balls
As life has gotten busier, we’ve had to set aside time to just be together as a family. So, Fridays have become our family night.
On Fridays, we have a quick dinner, and then we play a board game or two. Then, it’s time for my kids’ favorite part – a movie and some popcorn!
And my kids seriously love popcorn! Most nights we go with a classic flavor like butter, but once in a while, we go all out and make a special popcorn treat.
Now, these Sweet & Salty Popcorn Balls really aren’t difficult to make, and if you can make a marshmallow cereal treat, then you can make these popcorn balls.
- 2 cups popped popcorn
- 1 ½ ounces white baking chocolate, melted
- 24 RITZ Crackers
- 2 tablespoons peanut butter
- 1 ounce semisweet baking chocolate, melted
Place popcorn in medium bowl. Drizzle with half the white chocolate mix lightly. Repeat with remaining white chocolate.
Spread crackers with peanut butter place on parchment-covered baking sheet. Top with popcorn.
Drizzle with semi-sweet chocolate.
Substitute: Prepare using crunchy peanut butter.
- 8 cups broken salted pretzels
- 20 cups popped popcorn
- 4 cups dry roasted peanuts
- 3 cups brown sugar
- ¾ cup light corn syrup
- 1 ½ cups butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
- 4 tablespoons unsalted butter
- 1 cup packed light brown sugar
- ½ cup corn syrup
- 7 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 10 cups popped popcorn
- ½ cup salted peanuts, roughly chopped
- ½ cup toffee bits such as Heath Bits 'o Brickle
- ½ cup white chocolate chips
- Coarse sea salt, optional
Line a large baking sheet with parchment. Combine butter, sugar and corn syrup in a small saucepan over medium heat and cook, stirring occasionally, until butter has melted. Bring to a boil, add condensed milk and continue to boil for 5 minutes, stirring to prevent scorching. Remove from heat and stir in vanilla.
Place popcorn in a large bowl. Pour butter mixture over popcorn and stir gently to coat completely. Set aside until mixture has cooled enough so that it's still sticky but won't melt candy, 3 to 5 minutes. Toss in peanuts, toffee bits and white chocolate chips.
When popcorn mixture is cool enough to handle, grease hands with cooking spray or vegetable oil and roll mixture into 2-inch balls (use about 1/4 cup per ball). Place balls on baking sheet. Sprinkle with salt, if desired. Let cool completely. Store in an airtight container at room temperature.