Jack O Lantern Popcorn Balls Recipes

Steps:

• Chop 11 cookies; toss with popcorn and raisins in large bowl.
• Cook marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.
• Shape into 10 (2-1/2-inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners if desired.

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over popcorn in large bowl; mix well. Shape into 12 balls with lightly greased or moistened hands.
• Top each ball with a gumdrop piece to resemble pumpkin stem. Decorate with melted chocolate to resemble jack-o'-lantern faces.

Steps:

• Place popcorn in a large bowl. In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Pour over popcorn; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 3/4 cup each. Place on waxed paper. Decorate as desired; let stand until set.

Steps:

• Place popcorn in a roasting pan; keep warm in a 200 degree F oven. In a large heavy saucepan, combine the sugar, water, corn syrup, vinegar and salt. Cook over medium heat until a candy thermometer reads 250 degrees F (hard-ball stage). Remove from the heat. Stir in vanilla and food coloring (about 1 tsp. yellow and 9 drops red) until blended. Immediately pour over popcorn and stir until coated. When mixture is cool enough to handle, quickly shape into 3-1/2-inch balls, dipping heads in cold water to prevent sticking. Cut triangles and rectangles from candy bars for pumpkin eyes, noses and mouths. In a small bowl, combine the frosting with 5 drops of yellow and 3 drops of red food coloring; attach facial features with frosting. Attach a spearmint leaf to the top of each.

Steps:

• CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.
• PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Pour over popcorn mixture; toss to coat.
• SHAPE popcorn mixture into 10 (2-1/2-inch) balls.
• Cut remaining 5 cookies in half.
• Insert 1 cookie half into top of each ball to make a "stem.".
• Serve in cupcake liners.

Steps:

• Microwave butter and marshmallows in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed. Stir in gelatin mix until well blended.
• Add to popcorn in large bowl; toss to coat.
• Shape into 16 balls with greased or moistened hands.

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.