Candy Cane Popcorn Balls Recipe

Candy Cane Popcorn Balls Recipe
Candy Cane Popcorn Balls Recipe photo by Taste of Home
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Candy Cane Popcorn Balls Recipe

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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!
Recommended: Edible Ornaments
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling

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

Nutritional Facts

1 each: 179 calories, 4g fat (2g saturated fat), 5mg cholesterol, 155mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Candy Cane Popcorn Balls in Country Woman Christmas Annual 2003, p27

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