POP-A-RIFIC POPCORN BALLS

3 quarts popped popcorn, unsalted1 (1-pound) package marshmallows

1/4 cup butter or margarine

Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth*. Pour over popcorn, tossing gently to mix well. Cool five minutes. Butter hands well and form 21/2-inch balls. Makes about 14 balls.

NOTE: To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly, then pour over popcorn as instructed.

Each popcorn ball contains 167 calories, 1g protein, 5g fat, 32g carb, 49mg sodium, 9mg cholesterol. From The Popcorn Board.

CARAMEL CORN

1/2 cup butter

1 cup light corn syrup

1 pound (21/4 cups) brown sugar

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1 (14 ounce) can Eagle Brand sweetened condensed milk

3 gallons popped corn

Place butter, syrup, and brown sugar in medium size saucepan. Boil 6 minutes. Remove from heat. Add milk, stirring vigorously until mixed. Pour over popped corn and stir to coat. Serves 20.

Each serving contains 297 calories, 4g protein, 6g fat, 57g carb, 92mg sodium, 19 mg cholesterol. From "Utah Dining Car Cookbook" by the Junior League of Ogden.

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