Chocolate Popcorn Balls 

1/2 cup shugar

1/2 cup light corn syrup

1/4 cup butter or margarine

2 tablespoons cocoa

1/2 teaspoon salt

8 cuppopped corn (about 1/2 cup


Heat sugar, corn syrup, butter, cocoa and salt to boiling in

4-quart kettle or Dutch oven medium heat, stirring

constantly; remove from heat. Stir in popped corn.

Cook and stiruntil popcorn is coated, about 2 minutes.

Cool to lukewarm. Shape into 3-quart balls. (For easy shaping,  

dip hands in cold water from time.)Place balls on waxed



Chocoalte-Peanut Popcorn Balls: Stir 1/2 cup salted 

peanuts into cocoa mixture with the popcorn.


 Be inventive. Serve raw vegetable sticks, pretzel sticks

or ice cream in coffee mugs. Fondue pots can be used

to keep soup, hsilli, stew or punch hot, or use them for

hot dips or warm dessert sauces. Chafing dishes can be

used for hors d"oeuvres, crepes or warm dessert sauces.

If you have baking shells, use them for salads or seafood

dihses or as bread-and-butter plates.

Cookand stir the popcorn and syrup mixture until the popcorn is coated.


For easy shaping of the popcorn balls, dip hands in cold water from time to time.

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