Karen Rau

I chose this recipe because I needed a treat for a classroom that was gluten free and dairy free. I used a dairy free butter in place of margarine . (I don’t know the difference, so I mention it).For the recipe, I learned that five quarts of popcorn is exactly two batches of popped kernels if you follow the directions on the kernel bag. When you take the mixture off the heat, it is very hot! And stays hot for a bit before cooling rather quickly. The popcorn balls formed easier once the mixture cooled a bit. If you form the balls with bare hands, grease often, as it gets sticky and web-like when the cooking spray wears off. This recipe made 20 baseball sized popcorn balls. They seem like rice Krispy treats but with popcorn Instead of puffed rice. I think the kids will love them!