edium heat.
Place popped popcorn in a large bowl. Pour
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.
In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside.
In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly.
Remove from heat and add vanilla (careful, it boils up a bit).
Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces.
Eat as is or make into popcorn balls.
ats; set aside.
Pop popcorn according to package directions, get
Microwave popcorn according to directions.
Pour
about 2 minutes)
Add popcorn, stirring to coat.
Cool
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.
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.
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.
Mix all ingredients except popcorn in a heavy sauce pan.
Bring to a boil and cook just till jello and sugar are dissolved.
Pour over popcorn and mix well and fast.
Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
As you make them , wrap them in squares of wax paper.
Re-wet your hands in between forming.
The amount you get will depend on how big you make them -- cook time is left blank because it will vary.
an with cooking spray; add popcorn and place in 300F oven
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.
eanut butter mixture over cooked popcorn and mix until well combined
Mix all ingredients except popcorn in a heavy sauce pan.
Bring to a boil and cook just until jello and sugar are dissolved.
Pour over popcorn and mix well.
Wet your hands under cold water, shake water off or butter hands slightly and work quickly to form popcorn balls.
Place the finished balls on wax paper and once cooled wrap them more wax paper.
You can make these as big or as small as you like.
Over low heat, melt butter and marshmallows.
Stir until completely mixed.
Add Jell-O.
Stir popcorn in gently.
Form into popcorn balls.
Wrap separately.
Use colored Jell-O for holiday treats (orange for Halloween, red and green for Christmas, etc.).
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.
Combine molasses, sugar, water, vinegar and salt in heavy saucepan.
Place over low heat, stirring until mixture begins to boil.
Cook without stirring until it forms a hard ball.
Remove from heat; add oleo, stirring only until mixed.
Pour over popcorn in a large bowl.
Butter hands and make into balls.
Makes 12 popcorn balls.
Melt marshmallows and butter.
Pour over popcorn.
Form balls the size you like.
Melt caramels and water; coat popcorn balls.
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.
Over low heat, melt all ingredients together (except popcorn) until smooth and no sugar crystals remain. Remove from heat and pour over popped popcorn. With hands, form popcorn balls. Put on waxed paper and store in airtight container.