Popcorn Balls Recipe

Summary

Course

Ingredients

 Popped corn5 Liter (20 Cups)
 Molasses375 Milliliter (1 1/2 Cups)
 Water60 Milliliter (1/4 Cups)
 Sugar125 Milliliter (1/2 Cup)
 Vinegar15 Milliliter (1 Tablespoon)
 Salt1⁄2 Teaspoon
 Butter85 Milliliter (1/3 Cup)
 Vanilla15 Milliliter (1 Tablespoon)
For optional additions
 Shredded coconut250 Milliliter (1 Cup)
 Raisins250 Milliliter (1 Cup)
 Salted peanuts250 Milliliter (1 Cup)
 Puffed wheat250 Milliliter (1 Cup)

Nutrition Facts

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

Directions

Put the popcorn in a very large, warm bowl.
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.
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