Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1/2 cup sugar
1 tbsp vinegar
1 cup corn syrup
1 tbsp margarine

Directions

1. Boil until syrup turns brittle in cold water.
2. Pour over popped corn.
3. Stir well. Butter hands and form mixture into balls.

Microwave Caramel Corn

Originally in the 1991 cookbook

Ingredients

16 cups popped popcorn
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp salt
1 cube margarine
1/2 tsp baking soda
1 tsp vanilla

Directions

1. Put popcorn in large paper bag.
2. Put brown sugar, corn syrup, and salt, and margarine in large, microwave safe bowl.
3. Cook on high for 1-2 minutes, or until bubbly. Stir; cook for 3 more minutes, stirring after each minute.
4. Add baking soda and vanilla. Stir well.
5. Pour onto popcorn. Fold top of bag down.
6. Cook in microwave oven on high for 3 minutes. Shake bag after each minute.
7. Pour into bowl or eat from bag.

Jello Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1 cup light corn syrup
1/2 cup sugar
1 package jello, any flavor
- 2 big poppers full popcorn

Directions

1. Bring to boil corn syrup and sugar. Let boil until syrup forms a thread.
2. Add package of jello. Mix and pour over popcorn.
3. Butter hands and form mixture into balls.

Soft Caramel Corn

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pound light brown sugar (2 cups)
1 cup white corn syrup
1 cube margarine or butter
1 can sweetened condensed milk
16 cups popped popcorn

Directions

1. Bring to boil brown sugar and corn syrup. Add margarine and milk.
2. Cook slowly over a low heat to soft ball stage.
3. Pour over popcorn, stirring well.