What you need: 1 Bag of microwave popping corn (3.5 oz) popped or 10 cups of popped popcorn. 36 Hershey's Milk chocolates divided, 1/2 cup packed light brown sugar, 1/4 cup light corn syrup, 2 tbsp butter or margarine.
How to make:
- Step 1: Butter large bowl; cover tray with wax paper. Remove wrappers from chocolates. Prepare popcorn according to manufacturer's directions; place in prepared bowl, discarding any unpopped kernels.
- Step 2: Stir together brown sugar, corn syrup and butter in small saucepan. Cook over medium heat, stirring constantly, until butter melts. Add 18 chocolates; continue cooking and stirring until mixture comes to a full rolling boil. Cook and stir for 1 minute. Remove from heat; immediately pour mixture over popcorn. Stir until popcorn is evenly coated.
- Step 3: With buttered hands and working quickly, shape popcorn around each remaining chocolate piece forming 2-inch diameter ball; place on prepared tray. Cool completely; place in paper bake cups (2-1/2 inches in diameter), if desired. Store in airtight container in cool, dry place. Makes 16 popcorn balls.
