Mimo's Red and Green Popcorn Balls

Pink and green popcorn balls, with Mimo's recipe!
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1/2 tsp. salt
1/4 C. butter
1 tsp vanilla
2 qts. popped popcorn (about 1/2 cup unpopped)
1/3 C light corn syrup
1 C. granulated sugar
1/3 C. water
Food coloring. My kids like pink (red die) and green.
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Pop the popcorn and set aside in a large greased bowl.Put sugar, corn syrup, butter, water, and salt in a medium saucepan.Place pan over medium heat and stir constantly until mixture comes to a boil.Stop stirring and let syrup cook until it reaches 270 degrees F. on a candy thermometer. (Or until hard ball stage, see my carmel recipe for checking ball stages.)Remove pan from heat and stir in vanilla.Pour over popcorn, stirring constantly until popcorn is all coated. Let it cool slightly. Grease hands and form balls.Makes 12 medium popcorn balls.

Pretzel Sparklers

Pretzel Sparklers (from Renee)
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
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Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.

Teddy Bear Snack Mix

Teddy Bear Snack Mix ( from Janne's jabberwocky)
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2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice
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Preheat oven to 375 degrees.
Discard seasoning package from ramen noodles.
In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
Heat in microwave until melted and well mixed.
Pour this mixture over the cereal mixture.
Toss to coat well.
Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
Remove from oven and cool.
Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.

Pop Fly Popcorn

Pop Fly Popcorn (from Quick Cooking)
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10-12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cup sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
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In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter, and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over the popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Yield: 10-12 servings