Sunday, October 18, 2009

halloween popcorn balls

1-1/2 cup Candy-Coated Milk Chocolate Pieces
1-1/2 cup Light-Colored Corn Syrup
17 ounce Marshmallow Creme
20 cups Popped Popcorn
1 tsp Vanilla Extract
1 1/2 cups Sugar
2 tbsp Butter

Remove all unpopped kernels from popped popcorn. Place them in a buttered 17x12x2-inch baking pan or roasting pan heated at 300 degree F. Now add corn soup and sugar in a large saucepan and bring it to boil. Remove the pan from heat and stir in marshmallow creme, butter, and vanilla until combined. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. Now with damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap and store at room temperature up to 1 week. Your Halloween Popcorn Balls are ready to savor.

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