Old Fashioned Popcorn Balls
Peanut Butter Popcorn Balls
Colorful Candy Popcorn Balls
Molasses Popcorn Balls
Caramel Popcorn Balls
Chocolate Popcorn Balls
Golden Popcorn Balls
Honey Butter Popcorn Balls
Secret Center Popcorn Balls
Marshmallow Popcorn Balls

From: Carolina Cooking Newsletter

Old Fashioned Popcorn Balls

Combine:
1 cup of sugar
1/2 cup of light molasses
1/2 cup of white corn syrup
1/4 cup of water
1/4 teaspoon of salt
3 tablespoons of margarine
1 teaspoon of vanilla

Stir constantly until a small amount forms a hard ball in cold water.
Remove from heat.

Add:
3 tablespoons of margarine
1 teaspoon of vanilla

Stir thoroughly. Pour evenly over 4 quarts unsalted popcorn. Mix well.
Form quickly medium sized balls using buttered hands.




Peanut Butter Popcorn Balls

1 1/2 cups of peanut butter
1 1/2 cups of honey
3 tablespoons of butter
1 1/2 teaspoons of vanilla
4 quarts of freshly popped popcorn

Warm peanut butter, honey and butter in a sauce pan. Stir until it is
creamy. Add vanilla. Pour over popcorn. Stir gently, just to coat. Butter
your hands and form into balls. Wrap individually in waxed paper, after
cooled. Refrigerate or freeze.



Colorful Candy Popcorn Balls

12 cups of popped popcorn
1 cup of peanuts
3/4 cup of multi-colored milk chocolate candies
1/4 cup (1/2 stick) of margarine
1 bag (10 1/2 oz.) of miniature marshmallows
1 package of Jello gelatin, any flavor
Margarine for greasing your hands

Pour popcorn into huge bowl. Add peanuts and milk chocolate candies. Mix
together with spoon. Put margarine and marshmallows in large
microwaveable bowl. Microwave on high 1 1/2-2 minutes or until
marshmallows are puffed. Using pot holders, take bowl out of microwave.
(Careful! Bowl will be hot.) Mix together with spoon. Add gelatin to
marshmallow mixture. Stir with spoon until mixture is all the same color.
Pour marshmallow mixture over popcorn mixture in huge bowl. Quickly stir
with spoon until marshmallow mixture evenly covers popcorn mixture. Let
mixture cool slightly. Grease your hands well with some margarine. Shape
mixture into balls with your hands. Place balls on waxed paper until
completely cool.



Molasses Popcorn Balls

1 cup of molasses
1/2 cup of sugar
1/4 teaspoon of soda
6 quarts of freshly popped popcorn

Sort popped corn in large container. Boil molasses and sugar. In iron
skillet to hard ball stage (not brittle). Remove from stove add soda and
stir. Pour over sorted popcorn. Wet hands and form into balls. Wrap in
plastic wrap or waxed paper. Enjoy. Have a bowl of water handy to keep
wetting your hands.



Caramel Popcorn Balls

8 cups of popped corn
3/4 cup of granulated sugar
3/4 cup of brown sugar, packed
1/2 cup of light corn syrup
1/2 cup of water
1 teaspoon of white vinegar
1/4 teaspoon of salt
3/4 cup of butter or margarine

Measure popped corn into large bowl. Combine sugar, corn syrup, water,
vinegar and salt in 2-quart saucepan. Heat to boiling over medium-high
heat, stirring frequently. Cook, stirring constantly, to 250 degrees on
candy thermometer (or until small amount of mixture dropped into very
cold water forms a hard ball). Reduce heat to low; stir in butter until
melted. Pour syrup in thin stream over corn in bowl, stirring until corn
is well coated. Cool slightly. Butter hands and shape mixture into 3"
balls and place on waxed paper.




Chocolate Popcorn Balls

5 cups of popped corn
1 cup of sugar
1/4 cup of water
1/3 cup of light corn syrup
3 tablespoons of margarine
3 squares of unsweetened chocolate, melted

Place popcorn in large bowl. Boil remaining ingredients and cook until
hard ball stage, 254 degrees. Pour slowly over popped corn. Mix quickly.
Butter hands and shape into balls. Makes about 12.



Golden Popcorn Balls

1 cup of dark corn syrup
2 cups of brown sugar
1 stick of butter
1 cup of canned milk
1/3 cup of white corn syrup

Combine dark syrup, brown sugar and butter; bring to a boil. Add the milk
and white syrup and bring to a boil again. Boil to soft ball stage. Pour
over popped corn; mix well and make into balls.




Honey Butter Popcorn Balls

1/3 cup of honey
1/4 cup of light molasses
1/4 cup of light corn syrup
1/2 cup of butter
2/3 cup of sugar
1 quart of popped corn
1 cup of chopped roasted cashews

Cook honey, molasses, syrup, butter, sugar slowly until mixture reaches
soft crack stage, 260 to 270 degrees on candy thermometer. Do not over
cook. Stir occasionally. Remove from heat. Pour over corn and cashews.
Allow to cool a little. Butter your fingers lightly and mold mixture into
balls. Cool on buttered cookie sheet. Makes about 11 balls.




Secret Center Popcorn Balls

7 cups of popped corn
3 cups of miniature marshmallows
2 tablespoons of butter
1/4 teaspoon of salt
Red food coloring
8 to 10 lollipops

Put popcorn in large bowl, sprayed with non-stick spray (also spray
spatula). Mix next 4 ingredients in double boiler. Cook until melted,
stirring constantly. Mix with popcorn and stir until coated. Spray hands
with non-stick spray. Use hands to cover lollipops. Great for Christmas
or Halloween.



Marshmallow Popcorn Balls

1 stick of margarine
36 large marshmallows or 1 pkg. of miniature
1 teaspoon of vanilla
A few drops any color food coloring
6 cups of popped, unbuttered popcorn

Melt margarine and marshmallows together over medium-low heat, stirring
constantly. Add vanilla and food coloring and pour over popcorn. Use some
butter or margarine on hands while forming balls. Makes 8-10 medium sized
balls. Carolina Country Cooking

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