l spread the hot caramel coated popcorn onto these later.
Stir in vanilla.
Pour caramel over popped corn and stir
tir in vanilla.
Pour caramel over popped corn and stir
Combine butter, brown sugar, and corn syrup.
Stir well and bring to a boil over medium heat.
Stir in condensed milk.
Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
Stir in vanilla and remove from heat.
Pour over the popped popcorn and stir well.
Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
Makes about 15 balls.
Remove all unpopped kernels from popcorn.
Melt margarine, caramels and marshmallows in a large pan.
Put popped corn in a large bowl or plastic container.
Pour melted caramel mixture over popcorn and mix.
Butter hands and shape popcorn into balls. Place on waxed paper to cool.
Wrap in plastic wrap.
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!
Pour sorghum molasses into skillet.
Bring to a boil.
Stir continuously.
Boil until molasses strings from spoon.
Stir in soda.
Pour over popcorn and stir together.
Use ice or butter to prevent popcorn from sticking to your hands.
Form popcorn into balls and wrap with wax paper.
Separate unpopped kernels from popcorn.
Melt margarine in a 3-quart saucepan over low heat.
Add marshmallows; stir until melted and well blended.
Remove from heat.
Pour over popcorn. Mix well with a spoon.
Grease hands with butter and shape popcorn into balls.
Let stand on wax paper or greased foil.
Makes about 10 balls.
ith 1/4 cup Salted Caramel Sauce. Top with half of
Combine raisins and popcorn in a large bowl.
Combine peanut butter, water and corn syrup in a saucepan and heat until boiling; stir constantly.
Lower heat and cook for 5 minutes.
Remove from heat and pour immediately over the popcorn.
Let cool a few minutes and form the popcorn into balls.
Remove unpopped kernels.
Melt margarine over low heat.
Add marshmallows.
Stir until melted.
Pour over popcorn.
Grease hands with margarine and form popcorn into balls.
Place popcorn in a large shallow pan or dish.
In a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. Remove from heat and stir in gelatin until dissolved. Stir in peanuts. Pour mixture evenly over popcorn, stirring to coat. When mixture is cool enough to handle, form into 2 inch balls. Let cool on waxed paper until set.
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Put the popped popcorn in a large bowl or
In a pan combine white and brown sugar, water, salt, corn syrup and vanilla.
Cook at 260\u00b0 to a hard ball stage.
Pour over popcorn in an open pan.
Roll up your sleeves.
Butter your hands liberally.
Form popcorn into balls.
Wrap individually in Saran Wrap.
Place popcorn and peanuts on a large jelly roll pan.
In saucepan, combine sugar, oleo and corn syrup; boil over medium heat, stirring constantly.
Simmer 2 minutes.
Remove from heat and stir in vanilla and soda.
(This foams up a lot, so use a good size pan.)
Pour over popcorn and mix well.
Bake at 250\u00b0 for 30 minutes, stirring twice while baking.
Remove from pan immediately and cool on wax paper.
Pop popcorn in oil in a large covered pan over medium heat. Shake frequently. When popping stops, remove from heat. Put in a large bowl. Add a mixture of (well mixed and heat a little) Karo, sugar and salt. Pour over popped corn. Stir until corn is evenly coated. Butter your hands and form popcorn into balls. May have to gently squeeze to make stick together.
Combine ingredients in pan over low heat until mixture bubbles around edge.
Pour over 10 to 12 cups seasoned popcorn.
Stir and let cool slightly.
Grease hands lightly and form popcorn into balls.
In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
Add popcorn and candies; mix until evenly coated with marshmallows.
Allow to cool enough to touch. Grease hands with butter and form into balls.
Boil all ingredients except soda and popcorn for 6 minutes. Take off heat and add soda.
Pour over popcorn and mix well. Grease pan.
Bake at 225\u00b0 for 1 hour; stir every 15 minutes.