Title: Chocolate Popcorn Balls
Categories: Poultry American Microwave Popcorn
Yield: 8 Servings
| 1/2 | c | Sugar |
| 2 | tb | Cocoa |
| 1/4 | c | Margarine or butter |
| 1/2 | c | Light corn syrup |
| 1/4 | ts | Salt |
| 8 | c | Popped popcorn |
For holidays or special occasions, tint popcorn balls with a few drops.
Heat all ingredients except popcorn to boiling in Dutch oven over medium-hi
heat, stirring constantly. Boil and stir 2 minutes; remove from h Stir in
popcorn until well coated; cool slightly.Dip hands into cold water. Shape
mixture into 8 balls, each about 2-1/2 inches in diameter. Place on waxed
paper; cool. Wrap individually in plastic wrap, or place in plastic bags
and seal. 8 POPCORN BALLS; 205 CALORIES PER BALL.To Microwave: Mix all
ingredients except popcorn in 3- or 4-quart microwavable bowl or casserole.
Microwave uncovered on high about 2 minutes boiling. Stir until smooth.
Microwave uncovered about 1 minute long or until boiling. Stir in popcorn.
Continue as directed.