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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Popcorn Balls   
    Categories: Grains, Candy, Novelty   
         Yield: 23 servings   
       
         2    Bags (3 oz ea) plain   
              - microwave popcorn   
              +=OR=+   
       2/3 c  Kernels   
              +=OR=+   
        18 c  Popped popcorn   
     2 1/3 c  (280 g) confectioners'   
              - sugar   
     1 1/4 c  (63 g) mini marshmallows   
       3/4 c  (180 mL) light corn syrup   
       1/4 c  (57 g) unsalted butter;   
              Extra for greasing   
       1/2 ts Kosher salt   
              Food coloring (opt)   
      
   MMMMM--------------------------MIX-INS-------------------------------   
              Candy corn   
              M&M's   
              Gummy worms   
              Crushed pretzels   
              Crumbled cookies   
              Sprinkles   
       
     sEt the oven @ 200oF/93oC with the rack in the center   
     position. If using mix-ins, place them in individual   
     bowls and set aside. If using microwave popcorn or   
        
     kernels, pop according to package instructions. (you   
     should have about 18 cups). Transfer popped popcorn to a   
     sheet pan, picking out any unpopped kernels, and place   
     them in the oven to keep warm.   
        
     In a medium saucepan over medium heat, combine the   
     confectioners' sugar, marshmallows, corn syrup, butter,   
     1 tablespoon cold water, salt and food coloring, if   
     using. Bring to a boil, stirring frequently, until the   
     marshmallows melt and the mixture is smooth, 6 to 9   
     minutes. Remove from the heat.   
        
     Transfer the popcorn to a mixing bowl large enough to   
     comfortably hold all of the popcorn. Carefully add the   
     hot marshmallow mixture, mixing gently with a spatula   
     from the bottom of the bowl to ensure the popcorn is   
     evenly coated. Allow the popcorn to cool slightly so the   
     mixture doesn't burn your hands and the popcorn balls   
     don't fall apart when shaping, about 5 minutes.   
        
     Line a sheet pan with parchment paper. Grease a 2 cup   
     measuring cup and your hands with butter. Fill the   
     measuring cup with the popcorn mixture; transfer to your   
     hands and shape into a ball by gently squeezing it   
     together. Place the ball on the sheet pan and continue   
     with the rest, greasing your hands as needed. (You'll   
     need to work fairly quickly so the mixture doesn't get   
     cold. If the popcorn balls start to fall apart slightly   
     on the sheet pan, don't panic. Give them another little   
     squeeze.) If you'd like to add any candies, stick them   
     in once you've formed a ball (see Tip). If using   
     sprinkles, place them in a bowl, then roll the popcorn   
     balls in the sprinkles.   
        
     Once cool, wrap each popcorn ball in plastic wrap and   
     store on the counter for up to 3 days. Do not   
     refrigerate.   
        
     TIP: If you mix in the candies directly to the popcorn   
     in the bowl, the candies will melt and their color will   
     bleed into the mixture. For crushed pretzels, a small   
     amount can be added directly to the mixture.   
        
     By: Naz Deravian   
        
     Yield: 22 to 24 popcorn balls   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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