Halloween Experts

October is National Popcorn month! What better way to celebrate the harvest season with these tasty treats! Wrap your popcorn balls in cellophane or plastic wrap and secure with orange and black ribbons for a traditional Halloween treat!

POPCORN BALLS

Ingredients
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows
5 quarts plain popped popcorn
Directions
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 or butter and quickly shape the coated
popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at
room temperature.

ROCKY ROAD POPCORN BALLS

Ingredients
3 cups miniature marshmallows
1/4 cup butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
1/2 cup miniature chocolate chips
Directions
1. Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
2. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
3. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

CARAMEL POPCORN BALLS

Ingredients
5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Directions
1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

CANDY CORN POPCORN BALLS

Ingredients
8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray
Preparation
Combine popcorn and candy corn in a large bowl.
Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.
Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls