Best Mini Popcorn Ball Pops Recipes

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

EASY POPCORN BALLS

Steps:

• Line a cupcake pan with cupcake liners. Set aside.
• Spread butter onto a large baking sheet (or use cooking spray.)
• Pour popped popcorn onto prepared baking sheet, spread it out evenly.
• In a medium saucepan, over medium heat, melt one tablespoon butter and add marshmallows.
• Stir constantly until it is all melted (approximately 5 minutes). Once the marshmallow mixture is all melted, add hot chocolate powder. Mix well.
• Pour the marshmallow mixture evenly over the popcorn. With a spatula coat popcorn with the marshmallow mixture. Add the sprinkles.
• Once it cools down enough for you to handle with your hands, it is time to shape the popcorn balls. I used a big ice cream scoop (3 tablespoons).
• Scoop the popcorn out, roll in your hands and put each one in cupcake liner (or wrap in plastic wrap).

CANDY CORN POPCORN BALLS

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.