1 cube margarine
1 (8 oz.) pkg. marshmallows
1/2 c. sugar
4 qt. popped corn

Melt margarine. Put in marshmallows and add sugar. Stir until marshmallows are melted. Pour over 4 quarts popped corn, lightly salted. Form into balls. Store tightly wrapped in plastic wrap.

Labels: popcorn, treats

1. Popcorn and bean dip.

2. Popcorn sprinkled with garlic salt and parmesean cheese.

3. Spritz popcorn with soy sauce.

4. Sprinkle popcorn with dry Hidden Valley Ranch Dressing mix.

5. Toss popcorn with cinnamon sugar.

Labels: popcorn, treats

1 c. brown sugar
1/2 c. white sugar
1/3 c. Corn syrup
1/2 c. water
1 cube margarine
3/4 t. salt
1 t. Vanilla

Cook all together to hard ball stage. Pour over lagre bowl of popped popcorn. Stir until cooled.

Labels: popcorn, treats

2 qts. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. margarine
1 t. vanilla
1/2 cup Karo Clear Syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, margarine and Karo in a 1 1/2 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color.

Remove from heat. Stir in vanilla. Pour over popcorn and nuts. Mix to coat well. Spread out to dry. Break apart and store in tightly covered container. Makes about 2 pounds.

Labels: popcorn, treats

1 lb. butter (2 cups)
2 c. sugar
1/2 c. Karo Syrup light

Boil for 5 minutes. Remove from heat. Stir briskly while adding 1/2 tsp. baking soda.
Pour over warm popcorn.

Bake at 300 degrees for 20 minutes, stirring every 2 or 3 minutes.

Empty onto waxed paper and stir or break apart until cooled.

Labels: popcorn, treats