Rocky Road Popcorn Balls

Rocky Road Popcorn Balls
3 cups vegan marshmallows
1/4 cup vegan butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
1/2 cup vegan chocolate chips

1. Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
2. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
3. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

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Caramel Popcorn Balls

Vegan Caramel Popcorn Balls
5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1/4 cup vegan butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup vegan sweetened condensed milk
1/2 teaspoon vanilla extract

1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

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