aking sheet or work surface with waxed paper; set aside.
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.
king sheets with nonstick baking mats; set aside.
Pop popcorn according
Pour popcorn into a large bowl.
Microwave popcorn according to directions.
Pour
Spray large roasting pan with cooking spray; add popcorn and place in 300F
ell combined.
Place the popcorn into a large bowl and
Pop the corn and put into a large bowl.
Bring sugar, syrup and gelatin to a boil in a saucepan, stirring until sugar and gelatin are dissolved.
Pour over popcorn; mix until popcorn is completely covered.
Form balls quickly with buttered hands; place on waxed paper to cool.
Yield: 18 balls or more depending on size.
These have been a favorite of the trick or treaters for many years.
Red and green gelatin can be used to make Christmas 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.
Keep the popped corn warm in a 200\u00b0 oven.
Melt the caramels in the top of a double boiler over simmering water.
Add the corn syrup and water and mix until smooth.
Slowly pour over the popcorn in a large bowl or pan.
Stir to mix well.
With greased hands, shape the mixture into balls about the size of soft balls.
Let the balls cool and dry completely before wrapping.
(You can make them the day before.)
Wrap in plastic wrap or in plastic bags.
Yield: 15 popcorn balls.
eanut butter mixture over cooked popcorn and mix until well combined
Over medium heat, simmer all (except popcorn), stirring constantly.
Should form hard ball when a few drops are dropped into a cup of cold water.
Stir in 1/2 to 3/4 cup butter; stir until mixed.
Pour over cooked popcorn, stirring until evenly coated.
Beware of hot toffee.
Allow to cool slightly.
Rub hands with butter and form into balls.
Cool and cover individual balls with Saran Wrap (colored wrap for the holidays).
Pop popcorn; set aside.
In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Continue cooking until temperature reaches 270\u00b0 on a candy thermometer. Add food coloring and peppermint extract.
Remove from heat; add vanilla.
Stir just enough to mix through syrup.
Slowly stir popcorn in to coat.
Shape into balls with greased hands.
Makes 12 medium.
Pop popcorn and set aside.
Mix all ingredients, stirring often over low heat until coming to a boil.
Remove from heat. Add food coloring if desired.
Pour over popcorn.
Butter hands and form balls with mixture.
In a large bowl mix popcorn and peanuts; set aside.
On a preheated grill combine sugar and corn syrup.
Cook and stir until brown sugar dissolves and mixture boils for about 3 minutes. Place peanut butter and vanilla in a small bowl.
Quickly stir in hot syrup mixture.
Pour over popcorn mixture at once.
Stir to coat as well.
With buttered hands; form into balls.
Makes about 6 popcorn balls.
about 2 minutes)
Add popcorn, stirring to coat.
Cool
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 popcorn.
Place in large bowl.
Place all ingredients except for food coloring in saucepan.
Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil.
Remove from heat.
Add desired amount of food coloring.
Pour over popcorn, stirring to coat well.
Shape into balls with buttered hands.
In a large microwave safe bowl, microwave butter and marshmallows on high for 1 1/2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls with greased or moistened hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.
Mix brown sugar, corn syrup, peanut butter and salt in large microwavable bowl.
Microwave, uncovered, on High for 1 minute and 30 seconds or until mixture begins to bubble.
Stir.
Stir in popcorn and peanuts until well coated.
Let stand 5 minutes. Shape mixture firmly into four 3-inch balls with hands dipped in cold water. Place on waxed paper.
Let stand about 30 minutes or until completely cool.
Wrap each in plastic wrap.