Popcorn Balls: What Could Be More Fun?

Popcorn balls conjure up memories of Halloweens past--molding the sticky mixture for party favors or receiving the confections in our bags of treats. Later, when holidays approached, the syrup was colored and the same mixture was formed into trees, bells and angels to hang as edible ornaments on the Christmas tree.

These days, safety precautions restrict Halloween handouts to packaged foods, but homemade popcorn balls still make good party fare. Prepare them ahead or let guests help with the molding.

Popping the corn and making the syrup in a microwave oven will cut preparation time considerably, but included is a recipe for the traditional method of preparing the syrup. Follow the manufacturer’s directions for popping the corn conventionally or by microwave, then sort through the corn and remove any unpopped kernels.

A glass bowl was used for photography purposes, but one made of metal is recommended for preparation because it retains heat longer, allowing more time to form the finished mixture. Butter the inside, add the popped corn and place in a 200-degree oven while preparing the syrup. If a popcorn ball mold will be used to form the mixture, this should also be buttered (Step 1) and set aside.

When the syrup is cooked to the temperature specified in the recipe, remove the bowl of popcorn from the oven and drizzle the syrup in a thin stream over the top (Step 2). Toss the mixture with buttered forks (Step 3) to distribute the syrup evenly--an extra pair of hands comes in handy at this step.

As soon as the mixture is cool enough to handle, pack into the buttered mold (Step 4), then add the top (Step 5) and press the mixture into a firm ball. Of course, the mixture may also be formed with buttered hands (Step 6). Use care, however, as the syrup is very hot.

The number of popcorn balls a recipe yields varies depending on how tightly the popcorn mixture is packed. If the syrup hasn’t cooled sufficiently, it may be necessary to remold the balls.

The plastic popcorn ball mold pictured is available from Jolly Time, P.O. Box 178, Sioux City, Iowa 51102. To order, send $1 ($1.75 for two), along with name and address (including ZIP Code). Orders are shipped prepaid.

POPCORN BALLS

3 quarts popped popcorn

2 cups sugar

1 cup light corn syrup

1 cup water

3 tablespoons butter or margarine

Remove any unpopped kernels from popcorn. Place in buttered metal bowl and keep warm in 200-degree oven.

Combine sugar, corn syrup, water and butter in saucepan. Bring to boil over medium heat, stirring constantly until sugar is dissolved. Continue cooking without stirring to 265 degrees (hard ball stage).

Pour syrup mixture over popcorn, tossing with buttered forks to coat evenly. Cool mixture just enough to handle, then working quickly, shape into balls with buttered hands or plastic mold. Makes 7 to 8 (3-inch) popcorn balls.

Note: Popcorn may be salted, if desired.

MICROWAVE POPCORN

BALLS

7 cups popped popcorn

1/3 cup light corn syrup

1/3 cup water

1 cup sugar

1 teaspoon salt

1/4 cup butter or margarine

1 teaspoon vanilla

Food color, optional

Remove any unpopped kernels from popped corn. Place in buttered metal bowl and keep warm in 200-degree oven.

Combine syrup, water, sugar, salt and butter in 4 cup microwave-safe measuring cup. Cook on HIGH (100% power) 11 minutes or to 250 degrees, stirring once.

Remove from oven and stir in vanilla and food color. Pour in thin stream over popped corn, tossing with buttered forks to coat evenly.

Cool mixture just enough to handle, then working quickly, shape into balls with buttered hands or plastic mold. Makes 4 to 6 (3-inch) popcorn balls.

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