“Kitchen Krafts,” Friend, Nov. 1991, 11
Kitchen Krafts
Pop Goes the Turkey!
16 cups popped popcorn
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
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Put the popcorn into a very large bowl and set aside.
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In a medium-size pan, mix the corn syrup with the sugar. Blend in the peanut butter, and stir over low heat until the mixture bubbles and the sugar is dissolved.
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Pour the mixture slowly over the popcorn, stirring to coat it evenly.
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Wait until the popcorn is just cool enough to handle. Then, with lightly greased hands, shape it into 3 1/2″ (9 cm) balls. So the turkey will sit, flatten one side of each ball. Make 8–10 popcorn balls; let them cool.
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Wrap the balls in plastic wrap and secure the ends with tape on the flat side.
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For each turkey, trace one set of the turkey patterns on this page onto white paper and cut out. Color the tracings on both sides with felt-tip markers or crayons. Glue a wattle to each side of the beak. Tape the head and the tail feathers in place on a popcorn ball (see illustration).
Illustrated by Shauna Mooney Kawasaki