Pour popcorn into a large bowl.
Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
Sort through popcorn, discarding unpopped kernels.
Combine
Cook first 3
ingredients
until you get a hard ball in cold water.
Add
vinegar
and
butter.\tPour
over
popcorn. Careful, mixture will
be
hot.
Take a handful of popcorn and roll into a ball.
If hands get too sticky, put some butter on them.
ery large bowl. Add popped popcorn and your selection of the
Heat first 3 ingredients until melted.
Pour over popcorn. Make into balls.
Good and easy.
Bring the first 3 ingredients to a boil.
Add milk.
Cook to soft ball stage and add vanilla.
Pour over popcorn and make into ball.
In a heavy saucepan over low heat, slowly heat butter and marshmallows, stirring constantly until melted and smooth.
Add food coloring if you like and stir until evenly blended.
Pour over popcorn and mix until well coated.
Form into shapes, using lightly buttered hands to protect them from the heat or press into balls using the Jolly Time popcorn ball maker or assorted molds.
Combine popcorn, pecans and chocolate in a large bowl.
In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
Pour over popcorn mixture, toss until well coated.
Dampen hands, shape mixture into 2 1/2 inch balls.
Cool completely on greased aluminum foil.
Wrap each popcorn ball in cellophane or plastic wrap.
Combine popcorn and chow mein noodles in a large bowl.
Place butterscotch morsels in a glass bowl.
Microwave on Medium (50%) for 5 minutes or until melted, stirring midway.
Pour over popcorn-noodle mixture.
Stir to coat well.
Drop by heaping tablespoonsful on wax paper until firm.
Store in tightly covered container.
Makes 24.
Cook the above ingredients to 260 degrees or soft crack stage.
Pour over 2 quarts salted popcorn.
Mix thoroughly and mold into balls.
Combine brown sugar, marshmallows and margarine in saucepan. Cook until marshmallows are melted and mixture is smooth, stirring constantly.
Pour over popcorn in large bowl; mix lightly.
Shape into 20 balls.
Place on waxed paper.
Let stand until firm. Store in airtight container.
Makes about 20 balls.
Put sugar, syrup and butter in saucepan.
When it boils, add vanilla.
Pour over popcorn.
Shape into balls.
Melt margarine, marshmallows and salt in saucepan over low heat.
Mix in popcorn.
Mix bacon, cheese and onions in a bowl.
Add enough real mayonnaise (16 ounces) to work bacon and cheese into a ball. Chill.
like soft caramel) forms a ball.
Remove from heat and
o 350.
Pop the popcorn and distribute it evenly between
Pop the popcorn according to the instructions and
edium heat.
Place popped popcorn in a large bowl. Pour
aper.
Place the popped popcorn into a large heat-proof
Melt margarine in a large saucepan over medium heat.
Add in marshmallows and stir continuously until smooth.
Add in food coloring until desired color.
Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
Stir in popcorn and turn heat to low.
Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
Shape into popcorn balls.
Cover each ball with Saran wrap.