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1
About 2 hours before serving or day ahead: Place popped corn in a large open roasting pan and set in 225 degrees F oven to keep warm.
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2
Meanwhile, in a 5-quart Dutch oven over medium heat, heat sugar, corn syrup, margarine or butter, salt and water to boiling, stirring constantly until sugar completely dissolves.
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3
Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 250 degrees F or hard ball stage.
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4
Remove saucepan from heat; quickly stir in vanilla.
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5
Pour hot syrup mixture over popcorn, tossing to coat well.
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6
Set aside about 2 cups popcorn mixture for snowman's hat.
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7
Wearing clean rubber gloves (for handling hot mixture), shape remaining mixture popcorn into 2 balls, one slightly larger.
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8
On large plate, place smaller popcorn ball on top of larger popcorn ball to form snowman's body.
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9
Shape reserved popcorn mixture into coneshaped hat; place on top of snowman's head.
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10
In a mall bowl, mix confectioner's sugar with 1 1/4 teaspoon water to form a thick pasty frosting.
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11
Cut snowman's mouth from fruit roll; cut remaining fruit rolls into strips.
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12
Attach strips around neck for scarf and on hat for decoration.
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13
With frosting, attach 1 green gumdrop to snowman' face for nose, and 2 purple gumdrops for eyes.
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14
With frosting, attach remaining green gumdrops around base and on tip of hat.
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15
With frosting, attach raisins to snowman's body for buttons.
