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SCHWEDDY BALLS INSPIRED BY SATURDAY NIGHT LIVE
cook:
1 h
1,052,179 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
DIRECTIONS
INGREDIENTS
balls For the Popcorn
3 tbsp coconut oil
½ cup popcorn kernels
2 tsp kosher salt, divided
⅔ cup peanuts
¾ cup light corn syrup
¾ cup granulated sugar
¼ cup water
1 tsp vanilla extract
balls For the Classic Cheese
2 packages (8 oz) cream cheese, room temperature
6 oz sharp cheddar cheese, grated
2 oz parmesan cheese, grated
2 scallions, thinly sliced
1 ½ tsp Worcestershire sauce
1 Zest of lemon
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
To taste kosher salt
To taste freshly ground black pepper
Optional: to taste hot sauce of choice
1 cup pecans, toasted + roughly chopped
balls For the Rum
4 oz pecans, roasted + finely chopped
8 oz vanilla wafer cookies, ground
4 oz powdered sugar + more for coating
¾ oz cocoa powder + more for coating
4 oz dark rum
3 tbsp light corn syrup or honey
1 oz If needed, water
TOOLS
Babish Rolling Pin
Babish Mixing Bowl
Babish Measuring Cups and Spoons set
Babish "Clef" Knife
Babish Cutting Board
DIRECTIONS
1.
For the Popcorn Balls
1.
Heat coconut oil in a large pot over medium-high heat.
3 tbsp coconut oil
2.
Add 2 or 3 kernels and once the kernels pop, add all the remaining 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.
1 tsp kosher salt, divided
⅔ cup peanuts
5.
Combine the corn syrup, sugar and water in a small saucepot.
¾ cup light corn syrup
¾ cup granulated sugar
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.
1 tsp vanilla extract
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.
2 packages (8 oz) cream cheese, room temperature
6 oz sharp cheddar cheese, grated
2 oz parmesan cheese, grated
2 scallions, thinly sliced
1 ½ tsp Worcestershire sauce
1 Zest of lemon
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
To taste kosher salt
To taste freshly ground black pepper
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.
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.
4 oz pecans, roasted + finely chopped
8 oz vanilla wafer cookies, ground
4 oz powdered sugar + more for coating
¾ oz cocoa powder + more for coating
2.
In a separate bowl, combine the rum and light corn syrup.
4 oz dark rum
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.
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
cocoa powder + more for coating
5.
Serve immediately or store in an airtight container.
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