Best Bare Bones Molasses Popcorn Balls Recipes

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BARE-BONES MOLASSES POPCORN BALLS



Bare-Bones Molasses Popcorn Balls image

I know. One more recipe for popcorn balls, but I looked, and this is the most basic you can get. I made two batches, one with two handfuls of unsalted peanuts.

Provided by Anemone

Categories     Candy

Time 15m

Yield 10-30 Balls - Depends on how much gets eaten.

Number Of Ingredients 3

1 1/2 cups molasses
3/4 cup sugar
4 quarts popped corn

Steps:

  • Combine molasses and sugar in a saucepan.
  • Grease a large mixing bowl and put in popped popcorn. Grease a mixing spoon. Set aside.
  • Combine molasses and sugar in a saucepan. Stirring constantly, heat over medium-high heat until just about boiling.
  • Pour over popcorn and mix well. Add peanuts if desired at this point.
  • Let cool a little (take the kids to wash their hands - that will take just the right amount of time!).
  • Press popcorn into balls. (Kids love this!).
  • Eat what sticks on your hands.

Nutrition Facts : Calories 299.9, Fat 5.9, SaturatedFat 1, Sodium 20.3, Carbohydrate 62.9, Fiber 1.4, Sugar 43.1, Protein 1.3

OLD FASHIONED POPCORN BALLS



Old Fashioned Popcorn Balls image

I made these with my grandmother for years. They are soft and delicious- and NOT made with marshmallow fluff! If using bag popcorn- make sure it is not buttered and use 2-3 bags.

Provided by mrsteacher22

Categories     Candy

Time 1h10m

Yield 20 balls

Number Of Ingredients 7

2 -3 cups popcorn
2 cups sugar
1 cup white Karo
1 cup water
1/2 cup butter
3/4 teaspoon salt
3/4 teaspoon vanilla

Steps:

  • Heat popcorn in oven at 300 degrees.
  • Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
  • Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water.
  • Add vanilla and pour slowly over popcorn.
  • Mix well.
  • Dip hands in water and form balls.
  • Wrap in plastic wrap and enjoy!

Nutrition Facts : Calories 169.9, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 138.9, Carbohydrate 33.7, Fiber 0.1, Sugar 24.6, Protein 0.1

OLD-TIME POPCORN BALLS



Old-Time Popcorn Balls image

Our whole family loves popcorn. These old-time popcorn balls are great anytime, but they're especially fun to pass out to trick-or-treaters or to use at Christmastime as stocking stuffers! They always look appealing when covered in clear wrap and tied with a festive ribbon. -LaReine Stevens, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon white vinegar
1 tablespoon butter
1/4 teaspoon baking soda

Steps:

  • Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well. , Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

Nutrition Facts : Calories 170 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.

MOLASSES POPCORN BALLS



Molasses Popcorn Balls image

What a delicious treat for Halloween, or for just about anytime - even that Saturday night of movie watching - the kids can have fun making the popcorn balls!!

Provided by Chef mariajane

Categories     Candy

Time 25m

Yield 12-16 Balls

Number Of Ingredients 4

1 1/2 cups molasses
3/4 cup sugar
1 tablespoon butter or 1 tablespoon margarine
4 quarts popped corn

Steps:

  • Combine molasses, sugar and butter or margarine in a 2 quart saucepan. Dissolve sugar by stirring. Cook over medium heat until mixture forms a hard but not brittle ball when dropped in cold water. Stir constantly. Dribble syrup over popped corn stirring to coat all. Make balls with buttered hands when cool. Wrap in waxed paper.

Nutrition Facts : Calories 258.4, Fat 5.8, SaturatedFat 1.4, Cholesterol 2.5, Sodium 23.7, Carbohydrate 52.4, Fiber 1.2, Sugar 35.9, Protein 1.1

POP'S MOLASSES POPCORN BALLS AND TAFFY



Pop's Molasses Popcorn Balls and Taffy image

This recipe has been in our family for more than 100 years. My dad's mother would make and pull it on the taffy hook on her kitchen door jam. She would then sell it at the local mercantile in Alberta, Canada. As soon as fall came, my siblings and I would beg Pop to make them. We loved every minute of it, except the burnt hands from the hot syrup, that is. We knew company was coming when they heard Pop was making them. He always let me help when I got old enough. I still make these with my family. The flavor is somewhat like caramel candies. We always double this recipe so we have enough to make taffy and popcorn balls. My pop always made 2 double batches. Posting this recipe has brought back many wonderful and happy memories from my childhood. I do so in honor of my Pop (RIP 1917-1997).

Provided by Dee Stillwell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Time 1h2m

Yield 12

Number Of Ingredients 8

6 cups popped popcorn, or as needed
ice water
2 cups white sugar
1 cup light corn syrup (such as Karo®)
½ cup dark molasses
½ cup water
¼ cup butter
½ teaspoon salt

Steps:

  • Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
  • Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
  • Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
  • Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.

Nutrition Facts : Calories 312 calories, Carbohydrate 67 g, Cholesterol 10.2 mg, Fat 6.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 207 mg, Sugar 48.2 g

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