October 21, 2012

Pumpkin Pie Soft & Chewy Popcorn Balls-to die for!

I used my all time favorite popcorn ball recipe to create this unique version.
Since I'm a crazy foodie freak about pumpkin spiced treats, this was a no-brainer for me!

Quick and simple, I think you will love it too.
 PUMPKIN PIE SOFT AND CHEWY POPCORN BALLS

1 c. white sugar
1 c. butter (*no substitutions)
1/2 c. corn syrup (such as Karo)
1 tsp. vanilla extract
2 1/2 tsp. pumpkin pie spice
5 qt. popped corn
2 c. miniature marshmallows

Place the 5 quarts of popped corn into a really large mixing bowl.
Pour the 2 cups miniature marshmallows over the top of the popped corn.

In a large sauce pan, mix together the sugar, butter, and corn syrup. Heat on medium high until the butter is melted, and then allow the syrup come to a full boil. Continue boiling for 3 minutes, stirring constantly. If your syrup boils for longer it will become tough to chew as it cools. Less time will not allow the syrup to hold the balls together. 


Remove the syrup from the heat and stir in the vanilla. Add the pie spice and mix well. Immediately pour the syrup over the popcorn mix and stir everything together, until all of the popcorn is coated (the marshmallows will melt and add to the gooey goodness of the mix).

Lightly wet your hands with cool water and form the popcorn into balls, like you would a snowball, you may want to re-wet your hands a few times to keep the popcorn from sticking to them.
Place the balls on waxed paper and allow to cool for around 30 min. That's it!

Wrap individually and see how long they last!
My kitchen smelled so good when I made these, delish!

*Note:  The reason I have indicated no substitution for the butter is due to the fact that margarine has a higher water content, and makes the popcorn mushy. The popcorn will not hold the ball shape, and you won't get the desired result.

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6 comments:

Rachel said...

This looks awesome! I now know what I'll make for 'Monday Munchies' for the staff/teachers at my child's school. Thanks!

B said...

Amber, what sort of heat setting do you use to melt the butter and bring it to a boil... do you just turn do it all on high?

TheJewelry Jar said...

Hi B!
Sorry, my instructions were very unclear-must have been a momentary lapse in brain function.
I've corrected the instructions, but the answer is to melt the butter on medium high heat, and then bring the syrup to a boil on medium high.
Hope this helps clarify for you! Thanks for dropping by!

Anonymous said...

Love what you are doing with the blog man!

Lose Your Belly.com said...

Well thanks for the butter tip, so would of ended up with mushy balls.

Anonymous said...

Would dairy free butter work ok? I'm no dairy and would love to try these!