Popcorn Balls with Golden Raisins
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Martha Stewart Living, December 2007
- Yield Makes 12
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Ingredients
- 12 cups popped unsalted popcorn (from 1/2 cup kernels)
- 1/2 cup golden raisins
- 1 1/3 cups granulated sugar
- 3/4 cup water
- 5 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon distilled white vinegar
Directions
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Combine popcorn and golden raisins in a large bowl.
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Bring sugar, water, corn syrup, salt, and vinegar to a boil in a saucepan, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook, without stirring, until mixture reaches 290 degrees, about 14 minutes.
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Pour hot syrup over popcorn mixture, and stir until well coated. Working quickly, shape mixture into 2 1/2-inch balls, and transfer to parchment to cool.
Cook's Note
Popcorn balls can be stored in an airtight container for up to 2 days.
This recipe is very good, but I have noticed that almost all recipes for popcorn balls follow one of two formulas, so I simplified them: You can use this recipe with a 1/2 cup of any add ins you like instead of raisins plus a few drops of food coloring if you like, or you can use this other one http://www.marthastewart.com/339167/popcorn-balls with 1 cup of add ins and whatever food coloring you like.