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SCHWEDDY BALLS INSPIRED BY SATURDAY NIGHT LIVE

cook:

1 h

Picture for Schweddy Balls inspired by Saturday Night Live

1,046,479 views  Is your holiday party bland, boring, and ball-less? Whip out these Schweddy Balls to surely shock and delight all your guests.

6 servings

US

original

metric

INGREDIENTS

For the Popcorn

balls For the Popcorn

coconut oil

3 tbsp coconut oil

popcorn kernels

½ cup popcorn kernels

kosher salt, divided

2 tsp kosher salt, divided

peanuts

⅔ cup peanuts

light corn syrup

¾ cup light corn syrup

granulated sugar

¾ cup granulated sugar

water

¼ cup water

vanilla extract

1 tsp vanilla extract

For the Classic Cheese

balls For the Classic Cheese

(8 oz) cream cheese, room temperature

2 packages (8 oz) cream cheese, room temperature

sharp cheddar cheese, grated

6 oz sharp cheddar cheese, grated

parmesan cheese, grated

2 oz parmesan cheese, grated

scallions, thinly sliced

2 scallions, thinly sliced

Worcestershire sauce

1 ½ tsp Worcestershire sauce

Zest of  lemon

1 Zest of lemon

garlic powder

½ tsp garlic powder

onion powder

½ tsp onion powder

dried oregano

¼ tsp dried oregano

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

Optional: to taste hot sauce of choice

Optional: to taste hot sauce of choice

pecans, toasted + roughly chopped

1 cup pecans, toasted + roughly chopped

For the Rum

balls For the Rum

pecans, roasted + finely chopped

4 oz pecans, roasted + finely chopped

vanilla wafer cookies, ground

8 oz vanilla wafer cookies, ground

powdered sugar + more for coating

4 oz powdered sugar + more for coating

cocoa powder + more for coating

¾ oz cocoa powder + more for coating

dark rum

4 oz dark rum

light corn syrup or honey

3 tbsp light corn syrup or honey

If needed,  water

1 oz If needed, water

DIRECTIONS

1.

For the Popcorn Balls

1.

Heat coconut oil in a large pot over medium-high heat.

coconut oil

3 tbsp coconut oil

2.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

popcorn kernels

½ cup popcorn kernels

3.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

4.

Transfer the popcorn to a large bowl and season with 1 teaspoon of kosher salt. Make sure to remove any unpopped kernels now. Also add the peanuts to the bowl.

kosher salt, divided

1 tsp kosher salt, divided

peanuts

⅔ cup peanuts

5.

Combine the corn syrup, sugar and water in a small saucepot.

light corn syrup

¾ cup light corn syrup

granulated sugar

¾ cup granulated sugar

water

¼ cup water

6.

Bring the mixture to a boil and cook until the syrup reaches 235 °F.

7.

Add the vanilla extract and remaining teaspoon of salt to the syrup and then, pour it over the popcorn.

vanilla extract

1 tsp vanilla extract

kosher salt, divided

1 tsp kosher salt, divided

8.

Using a plastic spatula, fold the popcorn until the syrup is well distributed.

9.

Allow the mixture to cool until it is handleable, about 2-3 minutes. Meanwhile, coat your hands/gloves in nonstick spray

10.

Scoop mounds of popcorn mixture, then roll them into spheres.

11.

Let the popcorn balls cool completely before serving.

12.

For the Classic Cheese Balls

1.

Combine the cream cheese, cheddar cheese, parmesan cheese, scallions, Worcestershire sauce, lemon zest, garlic powder, onion powder, oregano, salt, pepper, and hot sauce (if using) in the bowl of a stand mixer.

(8 oz) cream cheese, room temperature

2 packages (8 oz) cream cheese, room temperature

sharp cheddar cheese, grated

6 oz sharp cheddar cheese, grated

parmesan cheese, grated

2 oz parmesan cheese, grated

scallions, thinly sliced

2 scallions, thinly sliced

Worcestershire sauce

1 ½ tsp Worcestershire sauce

Zest of  lemon

1 Zest of lemon

garlic powder

½ tsp garlic powder

onion powder

½ tsp onion powder

dried oregano

¼ tsp dried oregano

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

Optional: to taste hot sauce of choice

Optional: to taste hot sauce of choice

2.

Using the paddle attachment, combine until the cheese mixture is homogenous, about 2-3 minutes.

3.

If the cheese is too soft to handle at this time, refrigerate the mixture for 10-15 minutes.

4.

Separate the mixture into two or four equal size balls. Roll the cheese spheres in the chopped pecans.

pecans, toasted + roughly chopped

1 cup pecans, toasted + roughly chopped

5.

Serve immediately with crackers or refrigerate until ready to serve.

6.

For the Rum Balls

1.

Combine the pecans, wafers, powdered sugar, and cocoa powder in a large bowl.

pecans, roasted + finely chopped

4 oz pecans, roasted + finely chopped

vanilla wafer cookies, ground

8 oz vanilla wafer cookies, ground

powdered sugar + more for coating

4 oz powdered sugar + more for coating

cocoa powder + more for coating

¾ oz cocoa powder + more for coating

2.

In a separate bowl, combine the rum and light corn syrup.

dark rum

4 oz dark rum

light corn syrup or honey

3 tbsp light corn syrup or honey

3.

Add the wet ingredients to the dry ingredients. The mixture should form a wet sand consistency. If the mixture is too dry, add the water.

If needed,  water

1 oz If needed, water

4.

Roll the mixture into golf-ball-sized spheres. Coat the 3D circles in more powdered sugar or cocoa powder.

powdered sugar + more for coating

powdered sugar + more for coating

cocoa powder + more for coating

cocoa powder + more for coating

5.

Serve immediately or store in an airtight container.

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