Popcorn Balls
You learn something new every day. Yesterday I learned several new things. For example, Jason doesn’t like popcorn. Here’s how that went:
Jason: “I don’t like popcorn.”
Me: “What? I didn’t know that.”
Jason: “How did you not know that? We’ve been together 9 years.”
Me: “I guess it never came up because we never eat popcorn together.”
Jason: “… And why do you think that is?”
Oops. I thought we never ate popcorn because I don’t like it. Not that I really dislike it, I just see no reason to eat it unless it’s coated with sugar or massive amounts of butter.
So if you also don’t like popcorn unless it’s coated with sugar, these popcorn balls are for you! I was looking for recipes for popcorn balls because of a house I used to go trick or treating at in my friend Alicia’s neighborhood circa 1995. At this one house, when you knocked on their door they would invite you inside, feed you popcorn balls, and take a picture of your costume. On their wall were pictures of the previous year’s trick or treaters. It was always fun to try to find your own picture.
I found one recipe online that was from someone whose mother did the same thing! I wonder if it is the same person? Anyways, here’s the recipe (from here):
- 1 cup sugar
- 3/4 cup light corn syrup
- 1/4 cup molasses
- 2 Tbsp margarine
- 1 tsp salt
- 2 gallons air popped popcorn
Here’s something else I learned: How to air pop popcorn in a microwave. It’s really easy… Put 3 Tbsp. popcorn kernels in a paper bag, tape it shut with some room to expand of course, and stick it in the microwave. Press the “popcorn” button (on my microwave it was 3 1/2 minutes which was perfect). Ta-da! This makes about a quart of popped popcorn so you need to do this several times to get to 2 gallons.
The next step is the coating. Put the sugar, syrup, molasses, margarine, and salt in a pan and cook on your stove on medium for 3 1/2 minutes, basically until it is warm and all mixed together.
Third thing I learned yesterday: Molasses is denser than corn syrup. I probably could have guessed that, but seeing it for yourself is much cooler!
Now take off any rings, watches, or bracelets that you don’t want to be completely destroyed. Pour the mixture over the popped popcorn and stir with a spoon. Use your hands to form balls and set them somewhere to cool. If the popcorn sticks to your hands instead of itself, rinse your hands in cold water. The popcorn will not stick to wet hands.
Finally, for a halloween flavor I tried to add M&M eyeballs to some of mine so they look like little monsters. It turned out okay, but many of them didn’t stick. I’m not sure if I’d recommend this.
I had never made popcorn balls before, so this was a new experience. I now have some tips for next time. First, make sure you remove all the unpopped popcorn kernels BEFORE pouring the syrup on. It will be much easier, I promise. Speaking of unpopped kernels, be careful eating these. I thought I got them all but there may be a few hiding in there. Second, use a HUGE bowl for mixing! (I used a wok). Third, these were amazingly delicious last night when I was making them, but by this morning already tasted stale and not crunchy! I’m not sure if they are just intended to be eaten right away, or if you need to pack them immediately in saran wrap to keep them fresh. Or maybe I shouldn’t have been using water to keep them from sticking to my hands. Maybe I should have tried olive oil. (To be fair, the recipe said water). Anyways, I am pretty bummed that they are not nearly as good as last night. And Jason didn’t try any so I am the only witness. But I promise, they were good! They tasted like cracker jacks.
Well, we have been in Switzerland since Friday. Interlaken had been having beautiful weather with temperatures in the 70s! (That’s about 20 C for you Europeans). That is, until we got here… now it is in the 40s, or about 4 C. Well, it has made our high altitude hikes very scenic and also cold, requiring lots of hot chocolate when we get back. Here is how we make up for all those calories we burnt while hiking… making a whole batch of cookies without our coworkers to share them!
Well, we have been in Switzerland since Friday. Interlaken had been having beautiful weather with temperatures in the 70s! (That’s about 20 C for you Europeans). That is, until we got here… now it is in the 40s, or about 4 C. And even colder at the higher altitudes. Well, it has made our hikes very scenic and also cold, requiring lots of hot chocolate and cookies when we get back. Here is how we make up for all those calories we burnt while hiking… making a whole batch of cookies without our coworkers to share them!
Baking in a foreign country is always fun. Most of the ingredients are easy to figure out, for example eggs (not much else looks like eggs) or butter (german: butter). But some are more of a guessing game. For example, baking soda is haus natron… or so we think. The cookies turned out fine so I guess we were right.
So far we haven’t bought any super fancy chocolate, but we got some store brand chocolate which was delicious! In the US I refuse to buy store brand chocolate just on principle. And Toblerone for the cookies of course. Almost everything here is much more expensive than the US, except cheese. You can get a wedge of Brie for about half what it would cost in the states! So we have been chowing down on that. Yum!