HOLIDAY FUN: HALLOWEEN TREATS
Popcorn Balls
Ingredients:
1 cup unpopped popcorn
1/4 cup butter
1 cup miniature marshmallows
1 (16 ounce) box powdered sugar
3/4 cup light corn syrup
2 tablespoons water
food coloring
Pop popcorn in microwave or on stove according to
instructions. Place the popped popcorn in a large bowl.
In a medium pan, add the butter and melt on low, then
add the marshmallows, powdered sugar, corn syrup
and water. Cook while stirring until it comes to a hard
boil. Remove from heat and add a few drops of food
coloring until it turns the color you wish. Stir well and
pour over the popcorn. Stir to coat all of the popcorn,
then shape into ball with buttered hands. Wrap each
ball with plastic wrap.
Autumn Popcorn Mix
Ingredients:
10 cups popped popcorn (plain)
1 cup dry-roasted salted peanuts
1/4 cup honey
2 tablespoons cider
2 tablespoons margarine
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Place popcorn and
peanuts in a 13x9x2 baking pan. In a pan, stir together
the honey, cider, margarine, and cinnamon until well
mixed. Bring to boil over medium heat. Drizzle the honey
mixture over the popcorn and nut mixture. Toss until well
mixed in the pan. Bake for 15 minutes, stirring 2-3 times
during baking. When finished, spread the mixture onto
large sheet of foil or a buttered cookie pan. Cool. Store in
a covered container.
Caramel Popcorn Clusters
Ingredients:
10 cups popped popcorn
2 cups almonds
1 cup packed light brown sugar
1/2 cup margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda
Preheat oven to 250 degrees. Spray a large baking sheet
with cooking spray or lightly grease with margarine. Mix
the popcorn and almonds in a large bowl. Combine brown
sugar, margarine and corn syrup in a medium pan. Over
low heat, stir the mixture until the sugar dissolves. Increase
the heat to high and boil for 5 minutes. Remove from heat;
stir in vanilla, almond extract and baking soda. Pour over
the popcorn and almonds, quickly stirring to coat. Spread
the mixture onto the baking sheet, spreading evenly. Bake
for 1 hour. Cool and break into pieces and store in airtight
container.
Mini Popcorn Balls
Ingredients:
10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup margarine
1 cup toffee pieces or mini M&Ms
1 cup butterscotch chips
Orange food coloring
Place popcorn, candy and butterscotch chips in large bowl;
set aside. Heat the butter in a large pan until just melted, then
add the marshmallows and cook over low heat, stirring until
melted and smooth. Stir in several drops of food coloring and
stir. Pour over popcorn and candy, tossing to coat evenly.
Cool 5 minutes. Butter hands and form into 2 or 3-inch balls.
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