Pop up a winter wonderland

Pam Griffin
This is the Holiday Popcorn Snowman [POPCORN BOARD/SPECIAL TO THE LOG]

Popcorn is the perfect snack for the holiday season whether you're making kid-friendly edible decor, party snacks or gifts. We have no snow in Destin, but you can still get in the spirit with Holiday Popcorn Snowmen and Coconut Popcorn Snowballs. Recipes are courtesy of The Popcorn Board at popcorn.org.

Holiday Popcorn Snowman

10 cups popped popcorn

1 (1-lb.) package large marshmallows

1/4 cup (1/2 stick) butter or margarine

1 tsp, vanilla

Decorations: sprinkles, licorice, gum drops, cinnamon candies, etc.

Melt marshmallows and butter in a large saucepan.

Remove from heat and stir in vanilla.

Let stand for 5 minutes.

Pour over popcorn and stir.

Butter hands well and form into balls.

Decorate as desired

Makes 10 balls, 5 snowmen (2 balls each)

Coconut Popcorn Snowballs

2 cups shredded or flaked sweetened coconut

3 quarts popped popcorn

4 Tbsp. (1/2 stick) butter or margarine

3 cups miniature marshmallows

1 tsp. coconut or vanilla extract

8 candy canes or candy cane sticks, about 3-4 inches

Place a large sheet of wax (or parchment) paper over a work surface. Spread coconut onto paper.

Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

In a medium saucepan, melt butter over low heat. Stir in marshmallows and stir until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

Spray hands with cooking spray and press firmly to form into balls. Place balls on coconut and roll and press coconut to coat. While holding popcorn ball, gently press a candy cane into each ball.

Serve immediately or wrap individually in plastic wrap for storage. Makes 8 (4-inch) balls.

White Chocolate Peppermint Popcorn Bark

5 cups popped popcorn

12 oz. white chocolate baking chips, chopped white chocolate or white candy coating

1 cup crushed hard candy peppermints

Cover a baking pan with foil or wax paper; set aside.

Place popcorn in a large bowl; set aside.

Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.

Stir in crushed peppermints after chocolate is melted.

Pour chocolate mixture over popcorn mixture and stir to coat.

Spread onto prepared pan; allow to cool completely.

When chocolate is cooled and set, break into chunks for serving.

Store in an air-tight container at room temperature. Makes 1 pound.