Marshmallow Popcorn Balls
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Soft, chewy popcorn balls made with melted marshmallows and butter. Wrap each one individually for a lunchbox treat, party favor or small gift.
Ingredients
- 50 large marshmallows
- 1/3 cup butter or margarine
- 6 quarts popped corn
- Vegetable cooking spray or butter for shaping
Equipment
- stockpot
- mixing bowl
- popcorn popper
Directions
- In a Dutch oven over low heat, melt the marshmallows and butter together, stirring now and then.
- Place the popped corn in a large pan.
- Pour the hot marshmallow mixture over the popcorn and toss to coat.
- Coat your hands with cooking spray or butter, then shape into balls.
- Place the balls on wax paper to cool.
- Wrap each ball on its own and keep in a cool, dry place.
Notes
Eat within 2 to 3 days. Individual wrapping keeps them from drying out.
Nutrition
Serving: 47g | Calories: 177kcal | Carbohydrates: 34g | Protein: 2.1g | Fat: 4.4g | Saturated Fat: 2.5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 42mg | Fiber: 1.8g | Sugar: 18g | Vitamin A: 142IU | Vitamin C: 0mg | Calcium: 2.9mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 balls; butter or margarine (the first choice counted), popped corn counted as air-popped popcorn. Brands and portions vary, so use it only as an approximation.