12 cups buttered popcorn (about two bags)
4 Tablespoons unsalted butter
10 oz. bag of marshmallows
2 teaspoons vanilla
Food coloring, if desired
Pop popcorn, and place on one large baking sheet. If you do not have a large baking sheet, use two smaller ones. Pick out any unpopped kernels.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add in marshmallows, and cook until the mixture is smooth, stirring constantly.
Remove pan from heat, and stir in vanilla. If you would like to add color to your popcorn balls, add a few drops of food coloring to the mixture.
Immediately pour over popcorn. Stir to coat.
Let the popcorn and marshmallow mixture cool slightly, about three minutes. If it cools too much, the popcorn will be harder to mold.
When the popcorn is cool enough to handle, rub butter on the palms of your hands, so the popcorn doesn't stick.
Take a handful of popcorn, and form it into a ball. Place on wax paper, and allow them to cool completely.
Wrap them in fold-top plastic bags or cellophane, and tie with ribbon.
11 oz. bag caramel candies, unwrapped
1 Tablespoon milk
1 Tablespoon water
4 chop sticks or popsicle sticks
Melted chocolate and nuts, optional
In a small saucepan, combine caramels, milk and water over low heat, stirring constantly. Cook until melted, about 5 to 8 minutes.
Wash and dry apples thoroughly. Insert a chop stick through the top of each apple.
Coat each apple in the caramel by tilting the pan and rolling the apple in the caramel.
Place on a parchment lined baking sheet, and refrigerate for 30 minutes to allow caramel to set.
Drizzle chocolate over the apples and add nuts, if desired.
Store in the refrigerator. Slice before serving.
*I used Braeburn apples, but you can use any tart variety you choose, like Granny Smith, Honey Crisp or Pink Lady)