Easter Popcorn Treats

Pop-a-rif-ic Popcorn Balls
Ingredients
3 quarts popped popcorn, unsalted
1 (1-pound) package marshmallows
1/4 cup butter or margarine
Candies, nuts (optional)

Directions
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 5 minutes. Butter hands well and form 2 1/2 inch balls. Makes about 14 balls.

Variations;
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. Mix in candies, nuts or dried fruit after mixing popcorn and melted marshmallows mixture. Stir to distribute, then form into balls. If desired, roll in confetti sprinkles. Place in a shallow bowl or plate.

Double Chocolate Popcorn Balls
Ingredients
1/2 cup sugar
1/2 cup corn syrup
1/4 cup butter or margarine
2 tablespoons cocoa powder
8 cups freshly popped popcorn
1 cup semi-sweet mini chocolate baking bits

Directions
Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil.
Add popcorn, stirring until evenly coated. Remove from heat. Stir in semi-sweet mini chocolate pieces. Cool slightly.
Shape into 2-inch balls.

Caramel Almond Popcorn Clusters
Ingredients
10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

Directions
Preheat oven to 225 degrees Fahrenheit. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.  Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.  Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

Recipes courtesy of The Popcorn Board. For nutrition facts and more recipes, visit popcorn.org