Popcorn Balls
20 cups of popped popcorn
1 1/2 cups light-colored corn syrup
1 1/2 cups sugar
17 oz. jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cups candy-coated milk chocolate pieces

Directions:
1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17 x 12 x 2 baking pan or roasting pan. Keep popcorn warm in a 300 degree F oven while preparing marshmallow mixture.
2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly.
3. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
4. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3 inch diameter balls.
5. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week. Makes 24 popcorn balls.

If you do not like popcorn balls try this recipe:
Cheesy Popcorn
4 cups hot air-popped popcorn
1/2 freshly grated Parmesan cheese
Cayenne pepper to taste

Directions:
Toss popcorn with Parmesan and cayenne to taste.

Facts:
Popcorn comes in two natural colors, white and yellow, whch are determined by the color of the endosperm. White popcorn was the original, but today, about 90% of all popcorn sold is yellow because of its larger ikernels and stronger flavor.

Popcorn has to distinct kernel shape which is the mushroom and butterfly. The mushroom flake puffs up into a round ball. Butterfly flake puffs into a irregular or prolonged shape. Butterfly popcorn is considered the most tender and flavorful because its shape helps hold butter and seasonings well.

Believe it or not, there is more to popcorn than just good looks, sounds, aroma and flavor--there's a lot of science in those little kernels! So, what's the secret behind those hard little kernels that suddenly burst into crispy, flavorful morsels?

Popcorn is made up of starch and a small amount of moisture that is locked inside the kernel's hard shell, called the enamel coating.

As the cooking temperature rises to about 450oF, the moisture inside the kernel turns to steam and pressure begins to build. The steam, now surrounded by normal-pressure air, becomes the driving force that expands the kernel.
When the enamel coating cannot withstand the force any loner, it "POPS".
The starch granules do not actually explode, but expand into thin, jelly-like bubbles. Neighboring bubbles fuse together and solidify, forming a three-dimensional network-much like a sink full of soapsuds. This is the white, fluffy, solid material we call popcorn!

Nothing can be more disappointing than finding a bunch of unpopped kernels in your pan. There are a few reasons for this. The moisture level inside the kernel could be low because of the age of the popcorn. To prevent this, unpopped popcorn should be kept on a room-temperature shelf in a sealed container for no longer than 18 months.