all the difference in the world. This recipe is a little messy but keep in mind, messy is good. Just don’t get any in your hair. Trust me. – Danica, Victoria, BC (I like to use an air popper to make my popcorn, but do your popcorn the way you like it best. You may find that the sauce outweighs the amount of popcorn you have, so add more popcorn if it seems too wet. Danica, is the piercer at The TattooZoo.net, and when we’re not talking about MAC makeup, boys, psycho ex-friends, and lip-gloss . . . we’re talking about food. I loves her. She’s my Skull-Sista. Ahh ha, Danica – your recipe is about balls.)
Pop popcorn and place in a large bowl and set aside. Lay a sheet of wax paper on a large plate or cookie sheet. Set aside. In a medium saucepan, bring the sugar, margarine, corn syrup, and salt to a boil. Reduce heat and simmer for 2 minutes. Pour sauce over popcorn and stir quickly with a wooden spoon, until well incorporated. Set aside a few minutes and allow to cool enough to be handled. Dip your hands in cold water and roll into balls out of handfuls of popcorn mixture. Press balls tightly together and place on to wax paper. Refrigerate for at least 30 minutes before serving. Makes 20-24 balls.
MARSHMALLOW POPCORN BALLS
Mmm, mmm, marshmallows! For extra “hoo-haa,” add a teaspoon of mint extract.
6 - 8 (8-oz) vegan marshmallows
2 tbsp vegan margarine
Pop popcorn and place in a large bowl and set aside. Lay a sheet of wax paper on a large plate or cookie sheet. Set aside. In a medium saucepan on medium heat, melt the marshmallows and margarine, stirring constantly. Pour sauce over popcorn, add extra goodies, and stir quickly with a wooden spoon, until well incorporated. Set aside a few minutes and allow to cool enough to be handled. Dip your hands in cold water and roll into balls out of handfuls of popcorn mixture. Press balls tightly together and place on wax paper. Refrigerate for at least 30 minutes before serving. Makes 20-24 balls.
SPICY CORN CHIP POPCORN
This is a great snack for when you’re sitting around with your girlfriends watching “America’s Next Top Model” and reveling in the fact that you can eat without guilt and that you don’t have an eating disorder.
4 cups corn chips
2 tbsp vegan margarine
1 tbsp Asian chili garlic sauce (or other hot sauce)
Pop popcorn and place into a large bowl with the corn chips. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the chili sauce, celery seed, and salt. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 12 cups.
CAJUN POPCORN
Oh, wicked corn. Why do you hurt my belly so? I eat you anyway. I have no will power.
2 tbsp vegan margarine
1 tsp lime juice
Pop popcorn and place into a large bowl. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the Cajun spice and lime juice. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 8 cups.
BBQ POPCORN
I have this jar of BBQ sauce in my fridge that I don’t use very often. One day – one very PMS-y day – I decided to add it to my PMS popcorn and wow! What a treat!
1 cup mini pretzels
2 tbsp vegan margarine
1 tbsp BBQ sauce (or other marinade)
Pop popcorn and place into a large bowl with the pretzels. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the BBQ sauce, garlic powder, salt, and pepper. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 9 cups.
HOT NUTS
Hot nuts! Get your hot nuts here!
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