Marshmallow Peanut Popcorn Balls
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Popcorn balls made with melted marshmallow and butter, studded with salted peanuts and chocolate chips. Shape them while warm, then wrap each one for lunchboxes or party favors.
Ingredients
- 3 qt popped popcorn unsalted
- 1 cup Spanish peanuts salted
- 6 oz semisweet chocolate chips
- 1 lb marshmallows
- 1/4 cup butter
Equipment
- saucepan
- mixing bowl
Directions
- Put the popcorn, peanuts, and chocolate chips in a large bowl or roaster.
- In a large saucepan over low heat, melt the marshmallows and butter together.
- Pour over the popcorn and gently toss to coat.
- Let cool for 5 minutes.
- Butter your hands lightly and shape into 2 1/2-inch balls while still warm.
Notes
Wrap each ball or store airtight. Best within 1 to 2 days at room temperature; refrigerate leftovers up to 3 to 4 days; freeze well wrapped up to 3 months, thaw in refrigerator. Prep time 20 minutes.
Nutrition
Serving: 61g | Calories: 260kcal | Carbohydrates: 39g | Protein: 4.3g | Fat: 12g | Saturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 8.1mg | Sodium: 90mg | Potassium: 127mg | Fiber: 2.4g | Sugar: 24g | Vitamin A: 107IU | Vitamin C: 0mg | Calcium: 12mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 15 servings; popped popcorn counted as air-popped popcorn, Spanish peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.