email this pageMaple Pecan Popcorn Balls
“Light” corn syrup doesn’t refer to its calories; it’s a reference to its color—and its mild flavor. Here, it keeps the sugar from crystallizing in these chewy popcorn balls, spiked with maple for a fall treat. Have everything ready before you start as you need to work quickly.
Ingredients
Per serving: 200 calories, 10g fat, 15mg chol., 1g prot., 26g carbs., 2g fiber, 260mg sodium.
Ingredients
4 quarts (16 cups) freshly popped popcorn (made from about 2/3 cup popcorn kernels and 3 tablespoons canola oil—work in batches if necessary)
2 cups granulated sugar
2/3 cup water
1/4 cup light corn syrup
1/4 cup maple syrup (do not use imitation maple syrup)
8 tablespoons (1 stick) unsalted butter, plus additional for greasing
2 teaspoons salt
1/8 teaspoon cream of tartar
1 cup chopped toasted pecans
Instructions
2 cups granulated sugar
2/3 cup water
1/4 cup light corn syrup
1/4 cup maple syrup (do not use imitation maple syrup)
8 tablespoons (1 stick) unsalted butter, plus additional for greasing
2 teaspoons salt
1/8 teaspoon cream of tartar
1 cup chopped toasted pecans
1. Lightly butter the inside of a large bowl. Pour warm popcorn into buttered bowl. 2. Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan. Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes. 3. Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula. 4. Working quickly and wearing rubber gloves that you’ve buttered, gather about 1/2 cup of the coated popcorn together at a time, and form into balls without compacting too tightly. Makes 18 popcorn balls.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
Nutritional Information
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
Per serving: 200 calories, 10g fat, 15mg chol., 1g prot., 26g carbs., 2g fiber, 260mg sodium.
Popcorn Flavorings
Because you’ll be adding fat with these flavorings, it’s best to start out with air-popped corn. If you don’t have an air popper, use 1/2 cup unflavored kernels and 2 tablespoons canola oil. The technique is always the same: stir the spice mixture in a small bowl, then drizzle a third over the popped popcorn in a large bowl. Toss well and drizzle half the remaining spice mixture. Toss well again, drizzle all the remaining spice mixture, and toss one more time. Flavored popcorn tastes best within minutes of its being made. Makes 10 cups.
Ingredients
Ingredients
Cheese Corn
6 tablespoons finely grated Parmesan cheese
3 tablespoons olive oil
1 teapsoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon onion powder
Instructions
6 tablespoons finely grated Parmesan cheese
3 tablespoons olive oil
1 teapsoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon onion powder
Autumn Popcorn
3 tablespoons salted butter, melted and cooled
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon apple pie spice mixture
Recipes by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
3 tablespoons salted butter, melted and cooled
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon apple pie spice mixture
Recipes by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
Related Stories
If you enjoyed reading this story, More Popcorn Recipes, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
