State Fair Toffee Popcorn Balls

Popcorn Balls VideoThis is my favorite popcorn ball recipe, neatly converted to incorporate kettle corn and toffee this time – darn it! My family prefers popcorn balls that are more chewy than crunchy, but if you’d like them more on the crispy side, simply simmer the syrup a couple minutes longer before you add the marshmallows.  This treat is just what we all need – another habit-forming little goodie that constantly beckons! 

Popcorn Balls1 cup granulated sugar
1 cup unsalted butter
½ cup corn syrup
1 tsp. pure vanilla extract
2 cups miniature marshmallows
2 bags Thrill’s Kettle Corn, 9 oz. size (approx. 36 cups popped Kettle Corn)
1-2 packages Tonja’s Toffee, chopped (amount needed depends on how much toffee you like in your popcorn balls!)
In a large saucepan or deep skillet, combine sugar, butter, and corn syrup over medium heat; whisk until butter is melted.  Increase heat and bring mixture to a boil; boil for 3 minutes, whisking constantly.  Remove syrup from heat; stir in vanilla extract and marshmallows; stir gently to combine and let marshmallows melt.
Place kettle corn into a very large greased bowl; top with prepared marshmallow mixture and toss well until all of the kettle corn is coated.  Quickly stir in the chopped toffee.
Very lightly wet your hands with water (or you can use butter, if you prefer) and form the kettle corn/toffee mixture into balls.  Let popcorn balls cool for 30 minutes, then wrap each one with plastic wrap.
If you prefer, warm kettle corn/toffee mixture can be spread out onto wax paper and when cool, break apart into chunks.  Store in airtight containers.
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Now You’re Cookin’,
Chef Alli

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, September 2015. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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