Heat all ingredients except popcorn to simmering in Dutch overn over medium-high heat, stirring constantly, until popcorn is well coated, about 3 minutes; cool slightly.
Dip hands into cold water; shape micture into 8 about 2 1/2-inch balls. Place on waxed paper; cool completely. Wrap individually in plastic wrap, or place in plastic bags and tie. 8popcorn balls. 205 calories per ball.
Carmel popcornballs: Substitute packed brown sugar for the granulated sugar and dark corn syrup for the light corn syrup: omit food color.
Chocolate Popcorn Balls: Add 2 tablespoons cocoa with the sugar; omit food color.
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