Cook Karo syrup, sugar and cream of tartar to soft ball stage (234\u00b0-240\u00b0 degrees). Remove from heat. Add butter and vanilla and mix well. Then add baking soda and stir well. Pour over popcorn and shape into balls.
Pop popcorn; put into a large pan.
Mix sugar, syrup, water, vinegar and butter in saucepan; boil until it forms a firm ball in cold water.
Pour over popped corn.
Stir until all is covered. Use lots of butter or margarine on hands as you form balls.
Makes 12 large popcorn balls.
Combine sugar, Karo syrup, butter and nuts; but do not stir. Cook until amber in color.
Remove from fire.
Add water and soda. Stir and pour over one gallon of popped corn. This makes 20 popcorn balls, or stir and let loose like cracker jacks.
Boil the Karo syrup and sugar for 3 minutes. Add to
the popcorn. Butter hands to shape into balls.
If desired, may be colored by adding food coloring to mixture.
Bring butter or margarine, syrup and sugar to soft boil, about 5 minutes.
Add coloring and pour over salted popcorn.
Stir to coat well.
Form into popcorn balls.
Mix sugar and Karo syrup in saucepan; boil until it spins a thread. Add butter, small pieces at a time, then warmed cream.
Boil until it reaches soft ball stage.
Remove from heat and let cool 5 minutes.
Add vanilla and salt.
Pour over popped corn and shape into balls.
Cook to soft ball.
Add 1 teaspoon vanilla when syrup is cooked.
Pour syrup over popcorn.
Roll into balls.
Bring honey, Karo syrup, sugar and cream of tartar to full boil.
Remove from heat.
Add butter and baking soda.
Mix and pour over popped corn.
Let cool somewhat and shape into balls.
Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
Pour over 4 gallons of popcorn.
Stir to make sure all the popcorn is covered.
When cooled enough to handle form into balls.
Note: 16 cups=1 gallon 64 cups=4 gallons.
an with cooking spray; add popcorn and place in 300F oven
side.
Stir sugar, corn syrup, butter and peanut butter together
Mix popcorn, walnuts and almonds together in large pan or cookie sheet.
Cook sugar, butter and Karo syrup, stirring often. Cook until deep caramel color or firm ball stage.
Remove from heat; add vanilla.
Pour over popcorn mixture.
Mix well.
Make into balls if desired.
Cook Karo, butter, water and sugar to form soft ball stage. (When dropped in cold water, it will form a soft ball.)
Pour mixture over popcorn and mix.
Put butter on your hand and dip your hands in cold water.
Form popcorn into balls.
Food coloring may be added to cooked mixture to color for different seasons. Put balls on wax paper to cool.
Combine sugar, water, salt and Karo.
Cook to hard ball stage (256\u00b0).
Add vinegar and vanilla.
Cook to light crack stage (275\u00b0).
Pour over popcorn and mix quickly.
Press into balls with greased hands.
Combine sugar, syrup, and butter; bring to a boil.
Cook for three minutes.
Add vanilla, nuts and popcorn.
Shape into balls when slightly cooled.
In a 3-quart saucepan, bring to a boil over low heat the Karo, margarine, water, powdered sugar and marshmallows.
Pour over popcorn; toss to coat evenly.
Form into balls (use cold water on your hands while shaping the balls).
Mix syrup, sugar and salt.
Add to popped corn in pot; stir and toss constantly over medium heat 3 to 5 minutes.
Wait until sugar is dissolved and popcorn is completely coated with mixture. Remove from heat.
Form into balls.
Don't use pressure to form balls.
Keep hands buttered.
Makes 6 to 8 balls.
Place popcorn in a large, buttered bowl.
In heavy 2-quart saucepan, stir together syrup, water, brown sugar and vinegar. Stir constantly over medium heat until mixture boils.
Continue cooking, stirring occasionally until temperature on candy thermometer reaches 260\u00b0 or until a small amount of mixture dropped into very cold water forms a ball.
Remove from heat; stir in butter.
Slowly pour over popcorn.
Make balls.
Boil the syrup, water and 1 1/2 cups powdered sugar.
Boil and add the marshmallows and vanilla. Boil and add 1 1/2 cups powdered sugar so you will have 3 cups all together (powdered sugar).
Do not add last 1 1/2 cups sugar until it boils.
Pour over popcorn. (I use my turkey roaster full of popcorn.)
Shape into balls.
Use oleo on your hands or use 2 Baggies over your hands.
Two drops of red or green coloring may be added for Christmas.
Combine sugar, Karo syrup and Jell-O mix in heavy cooking pan. Bring to full rolling boil. Pour over popped corn.
Blend well until all the popcorn is coated. Shape into balls or leave as a crunch.