My grandma would come and stay with us for 6 weeks in the winter. She wasn’t much of a cook but one thing she loved to make was popcorn balls. Her recipe involves boiling sugar syrup and blistering fingers. This recipe is much easier to make.
You can make them plain white, or add a few drops of your favorite food color to make bright colored popcorn balls.
- 12 Cups Unsalted Popped Popcorn
- 1 Tablespoons Unsalted Butter
- 1 10 ounce Bag Mini Marshmallows
- 1/2 teaspoon coarse sea salt
- 3-4 drops gel food color (optional)
- Small bowl of water for dipping hands. (see video)
- Gently sift popped popcorn to remove any unpopped kernels. (see video0
- In a large pan, melt butter over medium-high heat.
- Add the salt, marshmallows, and optional food color.
- Stir to melt the marshmallows and distribute color.
- When marshmallows are melted, (about 1-2 minutes) remove from heat and add popcorn.
- Stir well to combine.
- Working quickly, gently dip hands in water. This will keep the mixture from sticking to your hands. The mixture is hot, so use caution.
- Form the mixture into 10 balls with your hands. You want to gently press the mixture into a ball shape, but you do not need to press it tightly together.
- Let the popcorn balls cool for 5-10 minutes and serve.
- The popcorn balls will keep in an air-tight container for up to 3 days.
- The food color is optional but makes them fun!
- Be careful not to use too much water when forming the popcorn balls.
- Be careful as the mixture is hot. This is not a project for young children.
- To clean the pan. I find it is easier to wash if you soak the pan in hot water for 10 minutes. The remaining mixture will melt and easily wash away.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 4gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 3mgSodium: 202mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 1g
Nutrition information is provided as a courtesy and may not be completely accurate.