Halloween Popcorn Balls
These popcorn balls are a fun treat to make in October when kids are getting excited about Halloween! I personally do not care for popcorn balls, but the kids seem to gobble them right up!
These popcorn balls are a fun treat to make in October when kids are getting excited about Halloween! I personally do not care for popcorn balls, but the kids seem to gobble them right up!
- Carbohydrate 30.9271780666684 g
- Cholesterol 4.88050000621869 mg
- Fat 2.01479633567937 g
- Fiber 0.360816667200724 g
- Protein 0.954545600024586 g
- Saturated Fat 1.19893213481911 g
- Serving Size 1 1 Serving (41g)
- Sodium 41.9569333499936 mg
- Sugar 30.5663613994677 g
- Trans Fat 0.156833293497565 g
- Calories 140 calories
Step-by-step
- In a large mixing bowl, add popcorn and candy corn.
- Melt marshmallows and butter in a medium saucepan until gooey, stirring constantly. Add the vanilla & salt. Pour the melted marshmallow mixture over the popcorn and candy corn. Allow to cool slightly, in order to handle with your hands.
- When ready to form balls, spray hands with cooking spray and begin forming 2 inch popcorn balls, making sure to mix the popcorn and candy corn well, so that each ball contains both popcorn and candy corn. Press each ball firmly to help compact the ingredients. It may be necessary to stop every once in awhile to wash hands, dry hands and re-spray with cooking spray, if the balls get too sticky. Lay out each popcorn ball onto a baking sheet to air dry for a few minutes. Wrap each ball in saran wrap or store in an airtight container.
Unlisted on the ingredient panel is the physics of molten sugar binding. Marshmallows scorch rapidly above medium heat, turning bitter within 60 seconds if left unattended.
Controlling Heat and Stickiness
Stir the butter and marshmallows continuously over low heat until the mixture achieves a uniform, glossy consistency. Coat your palms thoroughly with cooking spray before shaping the warm mass. Reapply oil every third ball to prevent the molten sugar from welding to your skin. Compress each sphere firmly so structural gaps do not cause them to crumble during storage.Equipment and Storage Management
Standard heavy-bottomed three-quart saucepans prevent hot spots better than thin aluminum pots when melting confections. Work efficiently because the mixture hardens within 10 minutes of cooling. Wrap individual portions tightly in plastic wrap immediately after they air-dry for five minutes on parchment paper. Stored in an airtight container at room temperature, these treats maintain structural integrity for up to three days.
