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!
2 tbsp vegan margarine
2 garlic cloves, minced
2 - 3 tsp Asian chili garlic sauce (or hot sauce of your choice)
3 cups assorted raw nuts (e.g. pecans, almonds, walnuts)
Preheat oven to 250°F (120°C). In a medium saucepan on medium heat, sauté the margarine and garlic together until garlic starts to soften. Turn off heat, stir in chili sauce, salt, and nuts; toss until well coated. Spread evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes. Makes approx. 3 cups.
SPICED NUTS
Roasting brings out nuts natural flavors but unlike raw nuts, roasted nuts will not keep as long, so consume them within a few months of roasting.
3 cups assorted raw nuts (e.g. pecans, walnuts, almonds)
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