Microwave popcorn according to directions.
Pour
he kettle corn in the microwave as directed on package. Remove
In large microwave-safe bowl, microwave butter on HIGH until melted.
Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.
edium heat.
Place popped popcorn in a large bowl. Pour
ats; set aside.
Pop popcorn according to package directions, get
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.
Combine butter and marshmallows in large microwave bowl. Microwave on High for 1 1/2 to 2 minutes or until marshmallows are puffed.
Add Jell-O; stir until well blended.
Pour mixture over popcorn and peanuts.
Stir to coat well.
Shape into balls or other shapes with greased hands.
Makes 2 dozen.
an with cooking spray; add popcorn and place in 300F oven
Place popped popcorn into a very large bowl,
Mix brown sugar, corn syrup, peanut butter and salt. Microwave on High 1 to 1 1/2 minutes or until mixture begins to bubble. Stir. Stir in popcorn and peanuts until well coated.
Let stand for 5 minutes. Shape mixture firmly into four 3-inch balls with hands dipped in cold water.
Place onto waxed paper.
Let stand about 30 minutes or until completely cooled. Wrap in plastic wrap.
Yields 4 popcorn balls.
Contains 310 calories per ball.
Pop corn in the microwave using package's directions one
Mix the last 4 ingredients in a large bowl. Cook 6 minutes on High; stir after 2 1/2 minutes. Stir when done and pour mixture over popped corn in large pan; butter bottom of pan for easier removal of corn.
Mix thoroughly and pour all into a clean large brown paper sack.
Fold top down and lay in microwave.
Cook 1 1/2 minutes on High. Shake sack well and put back for 45 seconds on High. Shake well and pour all into pan.
Quickly form balls. Butter hands well.
Makes 11 to 12 average size popcorn balls.
Combine sugar, syrup, and butter; bring to a boil.
Cook for three minutes.
Add vanilla, nuts and popcorn.
Shape into balls when slightly cooled.
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.
Cook syrup until it gets thick. Pour over popcorn, stir until popcorn is covered. Roll into balls.
Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
Remove from heat.
NOW stir in 1 tsp vanilla.
Pour in a thin stream over the popped corn, stirring constantly to mix well.
Shape into balls, if desired.
Cook sugar, Karo and butter on stove until amber, then add water and soda.
Pour over popcorn in large bowl.
Butter hands; form into balls and place on waxed paper.
Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
Prepare microwave popcorn as directed on bag.
Pop microwave popcorn.
Put in brown grocery bag, picking out unpopped kernels.
Bring to boil in microwave all ingredients (except popcorn and soda).
Cook at full power for 2 minutes.
Let boil for 2 minutes.
Remove from microwave and add soda.
Stir thoroughly.
Pour over popcorn in grocery bag and shake well.
Put grocery bag in microwave for 1 minute.
Remove and shake again. Microwave 1 more minute.
Pour onto wax paper and spread out or pour into large bowl and stir until cooled.