One of the traditions when I was growing up was my Great-aunt Lena's popcorn balls that she sent to my grandma's house for Christmas Eve when the whole family gathered for oyster stew and gift opening. They weren't very good because they were hard instead of soft and chewy, but the thought was there.

The other day I made the first recipe with caramel vanilla-flavored marshmallows, and they were really good. They stay nice and chewy. If you use plain marshmallows, add some vanilla. 5/8 of a cup is just short of 3/4 cup.

When you pop the corn, put each batch into a large bowl and scoop the popped kernels off the top and transfer to the large pan you're going to pour the syrup into so the old maids fall to the bottom and don't get into the popcorn balls.

It is really important to grease your hands with butter or shortening to shape the balls. I tried using plastic bags on my hands (without greasing them) and it was a big mess.

Popcorn Balls with Marshmallows

3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
(1 teaspoon vanilla)
5 quarts plain popped popcorn

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening (or butter) and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Here is the recipe I am going to make tomorrow. It came from All Recipes.com. I'm going to cut the syrup part in half because it seems like a lot.

Caramel Popcorn with Marshmallow

23 large marshmallows
2 cups brown sugar
1/4 cup light corn syrup (such as Karo®)
1 cup butter
1 teaspoon vanilla extract
2 (3.5 ounce) packages microwave popcorn, popped (or some plain that you popped in a popper)

Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

If you like the molasses goodness of popcorn and nuts coated with sweetness, try this:

Cracker Jack

1 1/2 cups salted or unsalted dry roasted peanuts
1/2 cup butter or margarine
1/2 cup light or dark molasses
1/2 cup honey

Melt butter over low heat. Add molasses and honey. Stir over high heat until bubbles begin to form; immediately pour over popped corn in a large bowl. Stir to coat evenly. Place corn in two large pans, each about 10 by 15 inches. Bake in a 350 degree oven, stirring often, 8 to 15 minutes. Switch pan positions halfway through cooking. Cool completely.