Cinnamon Heart Popcorn Balls

 shook@utah.gov
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

12 popcorn balls

What You Need

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Make It

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  • Preheat oven to 250°F. Butter a large metal bowl (must hold approx 2 gallons popped corn). Fill bowl with popped corn; place in oven to keep warm while preparing syrup.
  • Butter sides of heavy pan; combine sugar, water, corn syrup, and butter. Stirring, bring mixture to a boil over medium heat. Cover with a lid to wash down sugar crystals from sides of pan. Cook, without stirring, to 248-250°F or a softer hard ball stage.* Remove from heat and stir in optional food color and cinnamon oil.
  • Remove popcorn from oven, sprinkle with cinnamon candies; pour syrup over popped corn and gently stir to coat. Cool until popped corn is cold enough to handle. Shape into 3-inch popcorn balls. Allow to cool. Wrap each ball with plastic wrap.

Notes

*Hardball stage is reached when a small amount of syrup dropped in cold water may be formed into a firm but still pliable ball with fingers.

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