“Kitchen Krafts,” Friend, Nov. 1991, 11
16 cups popped popcorn
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
Put the popcorn into a very large bowl and set aside.
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.
Pour the mixture slowly over the popcorn, stirring to coat it evenly.
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.
Wrap the balls in plastic wrap and secure the ends with tape on the flat side.
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).