Traditional popcorn balls, popcorn balls and mallow popcorn balls are some recipes for popcorn balls. These popcorn ball recipes are available on TasteOfHome.com, MarthaStewart.com and KraftRecipes.com.
To make Taste of Home's recipe for traditional popcorn balls, place 7 quarts of popped popcorn in a baking pan. Place the pan in the oven at 200 degrees to keep the popcorn warm. In a saucepan, combine 1 cup sugar, 1 cup light corn syrup, 1/4 cup water and 1/4 teaspoon salt. Heat on the stove top until a candy thermometer reads 235 degrees. Remove the sugar mixture from the heat.
Add 3 tablespoons butter and 1 teaspoon vanilla extract. Stir until the butter melts, then pour the mixture over the popcorn in the baking pan. Stir until evenly coated. Let the mixture cool until it is safe to handle, then form into roughly 20 balls, dipping hands in cold water occasionally to prevent sticking.
For Martha Stewart's popcorn balls, melt 1/4 cup unsalted butter in a heavy pot over low heat. Add 1 package miniature marshmallows and 1/4 cup firmly packed light brown sugar. Stir until melted, then remove from heat. Pour in 3 quarts popped popcorn and 1 cup cranberries or English toffee bits, if desired, and stir well. Using buttered hands, form the mixture into uniform balls and set on a parchment-lined baking sheet to dry.