Christmas Popcorn Balls

real pretty? Thank you.

I think you'll love this recipe. We do!

Christmas Popcorn Balls
aec 6 C. popcorn
aec 2 C. light corn syrup
aec 1 tablespoon. ACV
aec 2 c. tea. vanilla
aec ¾ C. Green Apple Jelly Belly jelly beans
aec ¾ C. Very Cherry, or Red Apple Cinnamon Jelly Belly jelly beans
Put popcorn in large greased bowl and keep warm in an oven at 250 Ëš F..
Oil a large fork and set aside. Combine corn syrup, vinegar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally until syrup reaches hard boil stage (250 Ëš). Remove from heat and add vanilla. The slowdown in the drizzle syrup over the popcorn, throwing a fork until well distributed. Quickly add Jelly Belly beans and stir until mixed with the corn. Once the mixture is cool enough to handle, quickly and gently shape into balls about 3 inches. Let them stand on waxed paper until cool and no longer sticky. Cut a 4 "x 7" rectangle and wrap a popped balloon sides together. Tie each end of a green arc or red. Store at room temperature. October-December balls popcorn.

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CHRISTMAS POPCORN BALLS

12 c. popcorn
1 tsp light corn syrup
1 / 2 c. sugar
1 (3 oz) Pkg. strawberry or lime Jello

In a saucepan combine the quarter of corn syrup and sugar. Cook, stirring with a wooden spoon over medium heat until the sugar is dissolved. Without stirring, bring mixture to a boil. Remove from heat and add Jello, stirring until dissolved. mixture of corn syrup Pour over and toss to coat. With lightly buttered hands, form balls. Place on waxed paper to set at room temperature. Makes about 1 1 / 2 dozen balls. Will keep for several weeks.
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Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
1 cup sugar
1 / 3 cup light corn syrup
1 cup water
1 tsp tsp lemon extract
Green and red food coloring
12 cups of popcorn


1.Prepare a cookie sheet by covering it with aluminum foil and spray with nonstick cooking spray. Place popcorn in a large heatproof bowl sprayed nonstick cooking spray.

2. Mix sugar, water and corn syrup in a medium saucepan over medium-high heat and stir to dissolve sugar. Insert a candy thermometer.

3. Cook, stirring occasionally, until temperature reaches 240 degrees.

4. Remove from heat and stir in the extract and the food coloring of your choice.

5. Pour syrup over popcorn and toss to coat all the popcorn.

6. Allow the popcorn to rest and cool for about 5 minutes. You want the popcorn to cool, but still warm enough to easily form. Spray your hands with nonstick cooking spray, and work carefully, scoop a handful of popcorn and press into a ball. Press firmly so that the popped balloon keeps its shape.

7. Place the popcorn balls on the baking sheet and set to cool completely.

Tip: I recommend making a single color of the ball broke at once. If you try to divide the syrup into two bowls color it after heating the syrup cools quickly and will most probably not applicable when you are ready to pay and mold from the second color. Instead, make two batches of half sugar syrup and make a color at a time, twice the amount of popcorn and make two batches of regular syrup.