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Popcorn Balls Recipe
|Popped corn||5 Liter (20 Cups)|
|Molasses||375 Milliliter (1 1/2 Cups)|
|Water||60 Milliliter (1/4 Cups)|
|Sugar||125 Milliliter (1/2 Cup)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Butter||85 Milliliter (1/3 Cup)|
|Vanilla||15 Milliliter (1 Tablespoon)|
|For optional additions|
|Shredded coconut||250 Milliliter (1 Cup)|
|Raisins||250 Milliliter (1 Cup)|
|Salted peanuts||250 Milliliter (1 Cup)|
|Puffed wheat||250 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 8056 Calories from Fat 2657
% Daily Value*
Total Fat 313 g481%
Saturated Fat 139.9 g699.6%
Trans Fat 0 g
Cholesterol 182.8 mg60.9%
Sodium 2243.8 mg93.5%
Total Carbohydrates 1244 g414.7%
Dietary Fiber 70.9 g283.6%
Sugars 509.1 g
Protein 151 g301.4%
Vitamin A 42.6% Vitamin C 25.4%
Calcium 122.3% Iron 203.1%
*Based on a 2000 Calorie diet
Stir in any optional additions at this point.
In saucepan combine molasses, water, sugar, vinegar and salt.
Cook over medium heat, stirring occasionally, until mixture heats to 275°F (135°C) on a candy thermometer or a small amount dropped into ice water separates into hard but not brittle threads.
Remove from heat and add 1/3 cup (85 mL) butter and vanilla.
Gradually pour hot syrup into the center of the popped corn.
Quickly stir corn and syrup to coat.
With buttered hands, gather and press corn into firm balls.
Push wooden skewer into ball.
Allow to cool.
Wrap each ball in a square piece of cellophane, drawing the paper around the ball and twisting on top.