Candy Cane Popcorn Balls Recipe

Candy Cane Popcorn Balls Recipe photo by Taste of Home

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When I was a little girl, my mother and I made these popcorn balls for family and friends at Christmas. Now my husband and I carry on the tradition, turning out more than 250 each December-and still our list keeps growing!

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Candy Cane Popcorn Balls Recipe

Prep: 15 min. Cook: 30 min. + cooling

Yield: 24 Servings

15 30 45

Ingredients

4 quarts popped popcorn
2 teaspoons water
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup light corn syrup
1/4 cup butter
2 cups sugar
24 miniature candy canes

Directions

Place popcorn in a large greased bowl or roasting pan; set aside. In a small bowl, combine the water, baking soda and vanilla; set aside.
In a heavy saucepan, combine corn syrup and butter; heat over medium heat until butter is melted. Add sugar; cook and stir until sugar is dissolved and mixture comes to a boil. Cook and stir until a candy thermometer reaches 230° (thread stage), about 2 minutes.
Remove from heat. Stir in vanilla mixture (mixture will foam) until blended. Immediately pour over popcorn, stirring to coat evenly. Cool for about 5 minutes, stirring several times.
When cool enough to handle, firmly shape with buttered hands into 2-in. balls. Insert straight end of candy cane in the center of each ball. Yield: 2 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 179 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 155 mg sodium, 37 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Candy Cane Popcorn Balls in Country Woman Christmas Annual 2003, p27

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin