Halloween Fun #11

Posted on October 28, 2011. Filed under: Autumn, Cherries, Chocolate, Comfort Foods, Dairy, Halloween Recipes, Halloween Snacks, Honey, Jello, Kosher Recipe, My Ramblings, Nuts, Party Ideas, Popcorn, Recipes, Rochester, Snacks | Tags: , , , , , , , , , , , , |


A Spooky Night

Last night, I got into bed to take my medications before going to sleep, and as I was sorting out the vials, the lights suddenly went out and it was pitch black.  I picked up the phone to call Rochester Gas & Electric, our local gas company, and even the phone was dead.  Thank G-d for cell phones!  Paul had a small pen light to make his way to his cell phone and I knew that I had put an electric candle on the bookshelves right outside our bedroom door.  So, Paul got out of bed, got his cell and the candle.  We tried to find the switch and it was as fine as a hair pin or a very thin needle.  We kept trying to manipulate it and figured the batteries were dead.  So, I opened up the battery  compartment to find that there we no batteries in it.  Luckily, Paul knew just where to get the batteries…on his chair in the bedroom.  Then he had trouble closing the compartment up.  It’s hard to do everything by yourself.  He was trying to do it one-handed while he held the penlight.  I suggested that he give me a try.  I had him hold the light and, of course, because I did it with two-hands, I got it closed and it worked.

Next we called 411 for the phone number of RG&E.  We attempted that three times to no avail!  So, I suggested we call my mother who does not live in our area.  At that point I figured that it was area –wide.  Luckily, everything was fine at my mom’s house and we asked her to call.  We wanted to make sure that RG&E knew what was happening because it was about 40 degrees when I last checked the temperature at about 6 pm and this was 8:30-9:00ish.  I didn’t want to freeze to death!  Mom told me they would have us back up by 11:00 p.m.  They were true to their word.  I’d say we were up around 10:00 p.m.

To make matters worse, I just woke up and discovered that snow on the skylight in our bathroom!  I haven’t looked out to see what it’s doing now, but I am going to the beauty parlor to have my hair done and I don’t want it to get ruined before I get home!

Now for today’s article, I thought I would make this a hodge –podge of recipes for popcorn balls!  They are much fun to make.

Cinnamon Red Hot Popcorn

========================

10 cups of air-popped popcorn (1/2 cup unpopped)

1-1/2 cups (7 oz.) coarsely chopped pecans

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

3 tablespoons hot pepper sauce

2 tablespoons honey

6 tablespoons unsalted butter, room temperature, cut into thin pats

1 tablespoon cinnamon

Yield: 18 cups

Heat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.

Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan.  Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.

Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight up to two weeks.

Note: If popcorn mixture sets too quickly, return to oven to re-warm.  Popcorn mixture can be shaped into 3-inch balls while warm, if desired.

Butterfinger Popcorn Balls

==========================

6 cups popped popcorn

3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, chopped

1/4 cup butter or margarine

3-1/2 cups miniature marshmallows

These fun-filled popcorn balls are great to make with the kids before settling in for a night of videos and snuggling.

1. Combine popcorn and chopped Butterfinger in large bowl.

2. Melt butter in medium saucepan over low heat. Stir in marshmallows.

Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

3. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.

Makes 6 popcorn balls.

Macbeth's Three Witches

Double Double Toil and Trouble Chocolate Popcorn Balls

================================

1/2 cup sugar

1/2 cup corn syrup

1/4 cup butter or margarine

2 tablespoons cocoa powder

8 cups freshly popped popcorn

1 cup “M&M’s”® Semi-Sweet Chocolate Mini Baking Bits

Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil. Add popcorn, stirring until evenly coated. Remove from heat. Stir in “M&M’s”® pieces. Cool slightly. Shape into 2” balls.

Yield: 18 balls

Nutritional Information: (Based on 1 ball) Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g Protein: 1 g Sodium: 75 mg Cholesterol: 5 mg

EASY POPCORN BALLS

6 tbsp. butter

3 c. mini marshmallows

3 tbsp. flavored gelatin (any flavor)

3 qts. unsalted popcorn

butter (for hands)

Melt 6 tablespoons butter in large pan; add marshmallows. Stir until melted. Blend in gelatin. Place the popped corn in a large bowl (give yourself room to stir!), pour the gelatin mixture over the popped corn, and stir.

Butter your hands and form corn into balls. Be sure to work quickly as it gets sticky when it cools down! Vary flavor of gelatin for season; orange – Halloween; red and green – Christmas, etc.

Yields: 8-10 large balls.

Nutella Peanut Balls

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“Popcorn balls are an old-fashioned, easy-to-make homemade treat. They can be made in a variety of ways. You can make a basic popcorn ball and add little Halloween candies like candy corns, or you can make different flavors of popcorn balls like the Nutella popcorn balls in the photo above.

Popcorn balls are the perfect, not-too-sweet or fattening treat for Halloween. They make great treats for coworkers, friends, and family. You can serve them in cupcake liners like I have done here, put them on lollipop sticks, or wrap them in cellophane with pretty bows.”

• 1/2 cup sugar

• 1/2 cup honey

• 3 tablespoons Nutella, or chocolate peanut butter

• 3 tablespoons butter

• 12 cups popped popcorn

• additional butter

• Latex or vinyl gloves (to protect hands from hot, sticky candy while forming

Balls)

Pop popcorn. Combine sugar, honey, Nutella, and butter in a saucepan.  Heat over medium heat until it boils. Cook until mixture reaches hard ball stage, 250 – 266 degrees.

Combine popcorn and hot Nutella mixture in a large bowl. Mix well with a spoon. Butter gloved hands well. Form popcorn balls in hands, pressing popcorn together and squeezing balls so that the popcorn sticks together.

Let cool completely on cookie sheet or in cupcake liners as shown.

Makes 12 popcorn balls.

Trick or Treat Popcorn Balls

=====================

8 cups air-popped popcorn

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup water

1 tablespoon butter

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup orange gumdrops

1/2 cup red gumdrops

1/2 cup yellow gumdrops

Place popped corn in mixing bowl; set aside.

In small saucepan, over medium-high heat, bring sugar, corn syrup, water, margarine, and salt to boil. Cook, stirring, until sugar dissolves. Cook, without stirring, for ten minutes or until reaches hard-ball stage of 254 degrees F on candy thermometer. Remove from heat.

Wearing oven mitts to shield against splatters, carefully stir in vanilla extract. Pour over popped corn; using prepared spoon, toss until well coated. Stir in gumdrops.

Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.

286 Calories; 1g Fat (2% calories from fat); 1g Protein; 71g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Halloween Popcorn Balls

=======================

In Diana’s Recipe Book

Servings: 24

Ingredients:

20 cups popped popcorn

1-1/2 cups light-colored corn syrup

1-1/2 cups sugar

1 7-ounce jar marshmallow creme

2 tablespoons butter

1 teaspoon vanilla extract

1-1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Instructions:

Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture.

In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.

Makes 24 popcorn balls.

Variations: Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.

To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.

Wash and dry the bowl. Avoid touching the areas to be painted. Paint “Halloween” around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.

Also Try This: Use Halloween stickers in place of painted jack-o’-lanterns.

Source: DianasDesserts.com Date: October 14, 2003

Sweet Popcorn Balls

===================

From Country Living

“We make this wholesome popcorn treat with an eclectic mix of dried fruit for concentrated bursts of fruit flavor.”  ~Charles Schiller

Ingredients

12 cup(s) popped popcorn

3 cup(s) mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs

1-1/4 Cup(s) granulated sugar

3/4 cup(s) brown sugar

1 cup(s) corn syrup

1/2 cup(s) water

Directions

Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl.

Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.

Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.

Reduce heat to medium and cook until mixture reaches 260 degrees F.

Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.

With well-oiled hands, form 3-inch balls, place on pans, and cool completely.

Store in an airtight container for up to 4 days.

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