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Pink Peony Popcorn Balls

  • yield: Makes 12

Ingredients

  • 12 cups popped, unsalted popcorn (1/2 cup kernels)
  • 1/2 cup sun-dried cranberries
  • 1 1/3 cups sugar
  • 5 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1 or 2 drops red food coloring

Directions

  1. Step 1

    Combine popcorn and cranberries in a large mixing bowl, and set aside.

  2. Step 2

    Combine sugar, 3/4 cup water, corn syrup, salt, and vinegar in a small, heavy saucepan. Set the saucepan over high heat, and bring the mixture to a boil. Insert a candy thermometer, and cook until the mixture reaches 290 degrees, about 14 minutes. Add food coloring, stirring, until desired color is reached. Remove pan from heat.

  3. Step 3

    Pour the hot syrup over the reserved popcorn mixture; stir together with a wooden spoon until all the kernels have been well coated. Working quickly, use your hands to form a 2 1/2-inch-diameter ball. Transfer the ball to parchment paper, and let cool completely. Repeat with remaining the popcorn mixture. Store the popcorn balls in an airtight container up to 2 days.

Source
Martha Stewart Living, May 1998

Reviews (4)

  • 15 Jan, 2013

    Pink Peony Popcorn Balls
    Russell's Tuesday Lunch
    Nutritious and Delicious!

  • 8 Sep, 2012

    Help! I tried to do this recipe, and the syrup turns "orangy" before the temperature reaches 290 degrees. I did everything by the recipe, and did 3 trials, but it is not working with me :(
    I was planning on doing this recipe for my baby girls birthday party this coming friday... Help me please, what should I do to get it right?

  • 2 Aug, 2011

    delicious, but MAD sticky!

    do not eat if you've had any expensive dental work done. otherwise, you're good!

  • 21 Jun, 2009

    Where can I buy the tissue paper that is made for packaging and displaying food?