Subj : Tailgating Grub - 57
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 12:52 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Popcorn Balls
 Categories: Grains, Candy, Novelty
      Yield: 23 servings
 
      2    Bags (3 oz ea) plain
           - microwave popcorn
           +=OR=+
    2/3 c  Kernels
           +=OR=+
     18 c  Popped popcorn
  2 1/3 c  (280 g) confectioners'
           - sugar
  1 1/4 c  (63 g) mini marshmallows
    3/4 c  (180 mL) light corn syrup
    1/4 c  (57 g) unsalted butter;
           Extra for greasing
    1/2 ts Kosher salt
           Food coloring (opt)

MMMMM--------------------------MIX-INS-------------------------------
           Candy corn
           M&M's
           Gummy worms
           Crushed pretzels
           Crumbled cookies
           Sprinkles
 
  sEt the oven @ 200oF/93oC with the rack in the center
  position. If using mix-ins, place them in individual
  bowls and set aside. If using microwave popcorn or
  
  kernels, pop according to package instructions. (you
  should have about 18 cups). Transfer popped popcorn to a
  sheet pan, picking out any unpopped kernels, and place
  them in the oven to keep warm.
  
  In a medium saucepan over medium heat, combine the
  confectioners' sugar, marshmallows, corn syrup, butter,
  1 tablespoon cold water, salt and food coloring, if
  using. Bring to a boil, stirring frequently, until the
  marshmallows melt and the mixture is smooth, 6 to 9
  minutes. Remove from the heat.
  
  Transfer the popcorn to a mixing bowl large enough to
  comfortably hold all of the popcorn. Carefully add the
  hot marshmallow mixture, mixing gently with a spatula
  from the bottom of the bowl to ensure the popcorn is
  evenly coated. Allow the popcorn to cool slightly so the
  mixture doesn't burn your hands and the popcorn balls
  don't fall apart when shaping, about 5 minutes.
  
  Line a sheet pan with parchment paper. Grease a 2 cup
  measuring cup and your hands with butter. Fill the
  measuring cup with the popcorn mixture; transfer to your
  hands and shape into a ball by gently squeezing it
  together. Place the ball on the sheet pan and continue
  with the rest, greasing your hands as needed. (You'll
  need to work fairly quickly so the mixture doesn't get
  cold. If the popcorn balls start to fall apart slightly
  on the sheet pan, don't panic. Give them another little
  squeeze.) If you'd like to add any candies, stick them
  in once you've formed a ball (see Tip). If using
  sprinkles, place them in a bowl, then roll the popcorn
  balls in the sprinkles.
  
  Once cool, wrap each popcorn ball in plastic wrap and
  store on the counter for up to 3 days. Do not
  refrigerate.
  
  TIP: If you mix in the candies directly to the popcorn
  in the bowl, the candies will melt and their color will
  bleed into the mixture. For crushed pretzels, a small
  amount can be added directly to the mixture.
  
  By: Naz Deravian
  
  Yield: 22 to 24 popcorn balls
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson
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