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Monday, October 29, 2012

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
How to make Halloween Popcorn Balls:

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.
Halloween Popcorn Balls are ready to savor.

recipe source here

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