Melt butter in saucepan.
Add marshmallows and stir until melted.
Add jello and pour over popped corn.
Butter hands and form popcorn into balls.
Be sure to let popcorn mixture cool slightly or you will burn your hands!
read the hot caramel coated popcorn onto these later.
Use
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.
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.
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.
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.
Butter hands lightly; shape popcorn into balls about 3 1/2 inches
Cook sugar, water and 1/3 cup light corn syrup to 250\u00b0 or hard ball stage.
Remove from heat.
Add remaining syrup and butter. Pour over popcorn; form balls.
utter hands lightly; shape popcorn into balls about 3 1/2 inches
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!
Mix ingredients, then put mixture in refrigerator to chill. (If you want different colors, half the mixture before adding the jello.)
Roll into little balls.
Leave a little jello in a saucer to roll balls in.
When they set awhile, they firm up.