Microwave Carmelcorn

Ingredients:
2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup

Directions:
1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.

2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.

3. Carefully pour mixture onto pop corn and mix.

4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.

Popcorn Balls

Ingredients:
1/2 cup Corn syrup
1/2 cup Molasses
1 1/2 cubes butter (3/4 cup)
8 cups Popped popcorn
Salt

Directions:
1. Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees F.

2. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.

3. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.

4. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

Kid's Krunchy Krazy Korn

Ingredients:
8 cups Puffed popcorn curls; from 8 oz. pkg.
1/2 cups Butter
1 cups Brown sugar
1/2 teaspoon Baking soda
1/4 c Light corn syrup
1 teaspoon Vanilla

Directions:
1. Heat oven to 250 degrees F. Place popcorn curls in 15x10x1" baking pan.

2. In large saucepan, combine brown sugar, margarine and corn syrup; bring to a boil over medium heat, stirring constantly. Simmer 2 mins.; remove from heat.

3. Stir in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix well.

4. Bake at 250 degrees F. for 30 mins., stirring twice during baking.

5. Immediately remove from pan; cool completely on waxed paper or greased foil.

Jello Popcorn Balls

Ingredients:1 cup light Karo syrup
1 cup granulated sugar
1 small box any flavor gelatin
4 quarts of popcorn

Directions:
1. Bring Karo syrup, sugar and gelatin to a boil.

2. Pour over 4 quarts of popcorn and mix well. Form into balls.

Homemade Cracker Jacks

Ingredients:

1 cup Peanuts
4 cup Popped corn
1/4 cup Sugar
1/2 cup Molasses

Directions:

1. Mix popcorn and peanuts together in a large bowl or pan.

2. Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thead as it drops into the water.

3. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.

4. Cool and break into chunks with a wooden spoon. Store in an airtight container.

Diabetic Kid's Snackin' Corn

Ingredients:
9 cup Pop Corn, popped
1/3 cup Peanut butter
1 Tablespoon Butter or margarine

Directions:
1. Pop the corn.

2. Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well.

3. Spread in shallow baking pans and bake in a 375 degree F oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.